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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: ARROYOS CAFE, 2381 W MARCH LN, STOCKTON 95207 <br /> #36 Equipment/Utensils/Linens: Proper Storage/Use <br /> OBSERVATIONS:Small CO2 tanks are not secured to rigid structure. Correct by 2 days to prevent an injury to employees. <br /> CALCODE DESCRIPTION:All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from <br /> food and food-contact surfaces. (114185.3- 114185.4) Utensils and equipment shall be handled and stored so as to be protected from <br /> contamination. (114074-114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Section of bar floor was patched up and now is absorbent. Seal with paint by 30 days. <br /> Hard to reach floors at ware washing, dry storage, bar, and large back room are not clean. Detail clean by 2 weeks and as <br /> 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: expired Expiration Date: <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 124°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 103°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 1 door keg--bar--44.00°F 2 door cooler--cooks line--41.00°F <br /> CO2--back room -300.00°L 2 door true--hall--41.00°F <br /> rice--steam table 139.00°F 6 drawer prep -cooks line--35.00°F <br /> sm warmer--cooks line--170.00°F 2 door cooler bar--38.00°F <br /> salsa--waitress--41.00°F CO2--bar/back room--40.00°L <br /> beans--steam table--148.00°F 2 door true--kitchen entrance--41.00°F <br /> 2 door keg--bar--45.00°F chicken--steam table--162.00°F <br /> gravy--waitress--141.00°F walk in--kitchen--36.00°F <br /> beef--steam table--154.00°F <br /> NOTES <br /> No comment entered. <br /> FA0001483 PRO160155 SCO01 08/03/2021 <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 />