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Environmental Health Department <br />Time In: <br /> 1:28 pm <br />12:48 pm <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: (760) 602-3600 Owner/Operator: RUBIOS RESTAURAN INC <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 2431 NAGLEE RD, TRACY 95304 <br />Date: 04/29/2021Name of Facility: RUBIOS FRESH MEXICAN GRILL STORE 178 <br />Food Program Official Inspection Report <br />VIOLATIONS AND CORRECTIVE ACTIONS <br />Items listed on this report as violations do not meet the requirements set forth in the California Health and Safety Code commencing with section 7; <br />113700. All violations must be corrected within specified timeframe. Violations that are classified as "MAJOR" pose an immediate threat to public health <br />and have the potential to cause foodborne illness. All major violations must be corrected immediately. Non-compliance may warrant immediate closure of <br />the food facility. <br /> #35 Equipment/Utensils Approved and in Good Repair <br />OBSERVATIONS: The hoods and hood filters are dusty and have dripping grease. De-grease, clean and sanitize the hoods <br />and hood filters by 2 weeks. <br />CALCODE DESCRIPTION: All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment <br />shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br />114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182) <br /> #45 Floors, Walls, Ceilings; Clean and Maintained <br />OBSERVATIONS: There is food debris on the floor throughout. Clean floors (pull back equipment, etc.) by 1 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 />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 50 156 <br /> 120 <br />Cynthia Jacobo July 27, 2024 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />shrimp at hot hold -- 145.00º F beans and rice at hot hold -- 181.00º F <br />6 door prep -- 41.00º F restroom hand sinks -- 100.00º F <br />fish - off of grill -- 190.00º F 2 door True - beverages -- 40.00º F <br />chicken (cubed) -- 147.00º F nuggets -- 37.00º F <br />rice at front prep line -- 156.00º F beans at Alto Sham -- 176.00º F <br />impossible meat -- 38.00º F black beans -- 185.00º F <br />1 door True prep -- 40.00º F fish at breading station -- 34.00º F <br />guacamole -- 41.00º F 2 comp prep sink -- 123.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0014924 PR0521947 SC001 04/29/2021 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD