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Environmental Health Department <br />Facility Name and Address: VALLARTA'S MEXICAN FOOD, 245 E LOUISE AVE, LATHROP 95330 <br />Food Program Official Inspection Report <br /> #27 Food Protected from Contamination <br />OBSERVATIONS: Cooked rice is being stored in plastic grocery bags. Store rice in food safe bags or containers. Correct <br />today. <br />Raw shell eggs are being stored above ready to eat food in the walk-in cooler. Move raw shell eggs to a lower shelf to <br />protect ready to eat from potential contamination. Correct today. <br />CALCODE DESCRIPTION: All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, <br />114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c)) <br /> #34 Warewashing Facilites Maintained <br />OBSERVATIONS: Chlorine sanitizer test strips are not available. Obtain chlorine sanitizer 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. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br />114101.1, 114101.2, 114103, 114107, 114125) <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 /> 120 <br /> 100 <br />Marco Ferreira March 28, 2022 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />carnitas at hot hold -- 187.00º F rice - cooling -- 163.00º F <br />pico de gallo at 2 door True prep -- 47.00º F pastor at chef drawer -- 46.00º F <br />shredded cheese at 2 door True prep -- 47.00º F refried beans at hot hold -- 188.00º F <br />beans - cooling -- 167.00º F 2 door True prep - air -- 46.00º F <br />steak at chef drawer -- 41.00º F asada at chef drawer -- 47.00º F <br />pinto beans at hot hold -- 151.00º F rice at hot hold -- 152.00º F <br />chicken at hot hold -- 171.00º F pulpo at chef drawer -- 48.00º F <br />2 door Atosa -- 40.00º F walk-in cooler -- 36.00º F <br />fish in walk-in -- 36.00º F shrimp at 2 door True prep -- 48.00º F <br />chicken at chef drawer -- 49.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />wiping cloth bucket 200 ppm Cl / test strips are needed <br />6 x 20 # CO2 on site <br />No signature obtained / COVID-19 <br />Repeat violations: re-inspection pending. <br />Report typed at the office 3:23-3:47pm <br />Page 2 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0017907 PR0526455 SC001 06/09/2021 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD