Laserfiche WebLink
SAN J O + Q U I ` , Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: MARISCOS LOS ALTOS RESTAURANT, 108 E ELEVENTH ST, TRACY 95376 <br /> #29 Toxic Substances Properly Identified/Stored/Used <br /> OBSERVATIONS:Observed a jug of Ortho Home Defense under the 1 comp food prep sink. Observed a can of Raid at the <br /> mop sink. Remove household insecticides from the facility. Use commercial grade/food safe insecticides. Correct today. <br /> CALCODE DESCRIPTION:All poisonous substances, detergents,bleaches, and cleaning compounds shall be stored separate from food, <br /> utensils,packing material and food-contact surfaces. (114254, 114254.1, 114254.2) <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Chlorine sanitizer test strips are needed. Obtain test strips by 1 week. <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:The south wall in the front has grease and dust accumulation. Degrease, clean and sanitize the wall by 1 <br /> week. <br /> CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth,durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Ageda Figueroa Expiration Date:January 17,2024 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> rices(two types)--152.00°F--152-177F range diced tomatoes--38.00°F <br /> raw shrimp--39.00°F beans--152.00°F <br /> pulpo--38.00°F 2 door Atosa-right unit--39.00°F <br /> 2 door Atosa-beverages--40.00°F steam table water--158.00°F <br /> cooked shrimp--38.00°F 2 door Atosa-left unit--40.00°F--this unit stores the oysters <br /> ceviche--38.00°F 3 door Atosa prep--35.00°F <br /> 3 door true prep--39.00°F <br /> NOTES <br /> FA0003112 PRO161441 SCO01 12/21/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 2 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 />