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SAN JOAQUIN Environmental Health Department C0JNTY- rSc, n Greotness grows here. Food Program Service Request Inspection Report Facility Name and Address: JOSES BIRRIERIA, 2619 S EL DORADO ST , STOCKTON 95206 #30 Food Storage/Display Properly Labeled OBSERVATIONS:Bowls are being used as scoops for the ingredients in the storage containers.Also the ice scoop is being left inside the ice maker. Use scoops with handles and store outside in a clean container. CALCODE DESCRIPTION:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b)) #35 Equipment/Utensils Approved and in Good Repair OBSERVATIONS:There is not a 3 comp sink available for ware washing. Provide a 3 comp sink in place of the 1 comp sink that is currently available. CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182) #40 Proper Use and Storage of Wiping Cloths OBSERVATIONS:Sanitizer buckets are not being used to store wiping cloths. Store wiping cloths in a solution of 100 ppm chlorine or 200 ppm quat for wiping down the counters. CALCODE DESCRIPTION:Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) OVERALL INSPECTION NOTES AND COMMENTS OBSERVATIONS Name on Food Safety Certificate: Expiration Date: Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F FOOD ITEM--LOCATION--TEMP°F--COMMENTS walk in--40.00°F atosa 1 door prep--kitchen--57.00°F chef drawers--35.00°F dukers 2 door--41.00°F NOTES no sanitizer bucket being used no 3 comp sink available 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 Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. Received by: Name and Title: EH Specialist: NICHOLAS WIESEMAN Phone: FA0002007 SR0084352 SCO01 10/13/2021 EHD 16-23 Rev.06/30/15 Page 2 of 2 Food Program Service Request Inspection Report