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SAN JOAQUIN <br /> Food Program Official Inspection Report <br /> Facility Name and Address: CASA MENDOZA RESTAURANT, 7500 W ELEVENTH ST, TRACY 95376 <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Chlorine sanitizer test strips are available, but the comparator(color comparison guide)is missing. <br /> Obtain a comparator for the chlorine test strips ASAP. <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 /> #38 Approved/Sufficient Ventilation and Lighting <br /> OBSERVATIONS:At the start of the inspection,the use of the cooking equipment was occurring without the hood being <br /> turned on. When cooking,the hood must be turned on to removed heat and grease-laden vapors. Correct today. <br /> Corrected on site. <br /> CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases,heat,grease, vapors and smoke and be approved by <br /> the local building department. Canopy-type hoods shall extend 6"beyond all cooking equipment.All areas shall have sufficient ventilation <br /> to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window,an air shaft,or a <br /> light-switch activated exhaust fan,consistent with local building codes. (114149, 114149.1)Adequate lighting shall be provided in all areas <br /> to facilitate cleaning and inspection.Light fixtures in areas where open food is stored,served,prepared,and where utensils are washed <br /> shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Magdalena Tapia Expiration Date:April 22,2024 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 127°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 2 door True--39.00°F rice--204.00°F <br /> 1 door prep unit--38.00°F 3 door Turbo Air(re-check)--43.00°F <br /> 3 door Atosa--39.00°F 3 door Turbo Air--45.00°F <br /> shredded cheese--41.00°F 3 door Everest--29.00°F <br /> 1 door True--33.00°F omelette--168.00°F <br /> refried beans--203.00°F 2 comp prep sink--120.00°F <br /> NOTES <br /> wiping cloth bucket 200 ppm Cl/test strips available/comparator needed <br /> 2 x 20#CO2=40#/properly secured <br /> No signature obtained/COVID-19 <br /> Report typed at the office 3:03-3:28pm <br /> FA0003209 PRO161436 SCO01 04/08/2021 <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 />