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SAN <br /> J O a Q U I N Environmental Health Department <br /> C0U ;N i Y <br /> Food Program Official Inspection Report <br /> Facility Name and Address: RUBIOS RESTAURANT STORE 232, 5779 PACIFIC AVE, STOCKTON 95207 <br /> #39 Thermometers Provided/Accurate/Easily Visible <br /> OBSERVATIONS:The 1 door prep cooler and the 1 door true cooler lack thermometers. Provide by 1 week. <br /> CALCODE DESCRIPTION:An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be <br /> available to the food handler. A thermometer+/-2#F shall be provided for each hot and cold holding unit of potentially hazardous foods <br /> and high temperature warewashing machines. (114157, 114159) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Wall in mens rest room lacks ceramic tiles. Replace by 2 weeks. <br /> Wall under 3 comp sink are not clean. Clean by 1 week and as needed. <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: Cynthia Jacobo Expiration Date:July 27,2024 <br /> Warewash Chlorine(Cl): 0 ppm Heat: °F Water/Hot Water Ware Sink Temp: 127°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 121°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 1 door true--cooks line--38.00°F 1 door prep--cooks line--41.00°F <br /> chicken--steam table--164.00°F beans--steam table--141.00°F <br /> CO2--back room--300.000 L large food prep cooler--cooks line--35.00°F <br /> brown sauce--steam table--147.00°F rice--steam table--157.00°F <br /> 4 drawers--cooks line--39.00°F walk in--back--37.00°F <br /> NOTES <br /> No comment entered. <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: Cynthia Jacobo, manager <br /> EH Specialist: MARIBEL FLOHRSCHUTZ Phone: (209)616-3051 <br /> FA0019026 PR0528098 SCO01 05/25/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 2 of 2 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 />