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SAN 4` " J O a Q U I N Environmental Health Department <br /> C 0 U 11-11 i `l <br /> Food Program Official Inspection Report <br /> Facility Name and Address: MI TIERRA TAQUERIA, 1900 MCHENRY AVE, ESCALON 95320 <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Karla Tafoya Expiration Date:July 09,2025 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 126°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 139°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Cooked chicken--Hot hold--145.00°F Cooked beef--Hot hold--167.00°F <br /> Cooked rice--Hot hold--137.00°F Salsa--Cold hold/cook line--39.00°F <br /> Hand sink--Women rest room--105.00°F Mop sink--130.00°F <br /> 6 CO2 tanks--120.001 L--20lbs each. 2 sliding D cooler--By front counter--40.00°F <br /> Shredded cheese--Cold hold/cook line--41.00°F Cooked pork--Hot hold--163.00°F <br /> 2 D Atosa reach in cooler/under prep table--Cook line--40.000 Prep sink--124.00°F <br /> F <br /> 3 D Bev Air cooler/beer--Front--39.00°F <br /> NOTES <br /> Sanitizer bucket is set up with chlorine 100 ppm. <br /> All food items on the cold hold are at 41 F and below. <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: <br /> EH Specialist: GEHANE FAHMY Phone: (209)616-3052 <br /> FA0016337 PR0524352 SCO01 01/28/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 3 of 3 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD <br />