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Environmental Health Department <br />Facility Name and Address: JUANITA MARKET #4, 340 W GRANT LINE RD, TRACY 95376 <br />Food Program Official Inspection Report <br /> #33 Nonfood Contact Surfaces Clean <br />OBSERVATIONS: The service doors at the meat counter need to be cleaned. Clean and sanitize the service doors today. <br />CALCODE DESCRIPTION: All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c)) <br /> #45 Floors, Walls, Ceilings; Clean and Maintained <br />OBSERVATIONS: The wall in the Bakery (back by the 1-comp prep sink and the 3-comp sink) has some broken/missing <br />tiles and is leaving exposed grout. Replace the missing wall tiles by 1 month. <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 /> 120 <br /> 100 <br />Cesar Lugo June 22, 2024 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />pork -- 41.00º F 2 door Atosa - Bakery -- 34.00º F <br />marinated chicken -- 39.00º F shrimp -- 31.00º F <br />restroom hand sinks -- 100.00º F produce walk-in cooler -- 41.00º F <br />steak -- 39.00º F packaged shredded cheese at Warren cooler -- 34.00º F <br />4 door cheese case - Cremeria -- 40.00º F 6 door Warren - gelatins -- 38.00º F <br />6 door Warren - yogurt drinks -- 34.00º F meat walk-in cooler -- 41.00º F <br />2 door Pro Cold - Bakery -- 41.00º F vanilla whipped topping at Bakery walk-in cooler -- 41.00º F <br />cheese cooler - across from Cremeria -- 37.00º F basa -- 40.00º F <br />1 door Kitma - Cremeria -- 40.00º F pulpo -- 35.00º F <br />salad dressing/bagged salad -- 45.00º F -- *FUD Ojeda cooler -- 41.00º F <br />1 comp sink at Cremeria -- 121.00º F Bakery walk-in cooler -- 44.00º F -- * <br />eggs/chorizo/masa cooler -- 45.00º F -- *2 door Standard Concepts - Bakery -- 40.00º F <br />ground pork -- 45.00º F -- *3 comp sinks in Meat & Bakery Dept. -- 120.00º F <br />desserts at Warren cooler -- 38.00º F steak at eggs/chorizo/masa cooler -- 39.00º F <br />chorizo -- 38.00º F chicken -- 41.00º F <br />14 door customer walk-in cooler -- 40.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />oyster tags - ok <br />Report typed at the office 2:30p-2:58p <br />No signature obtained <br />Page 2 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0005789 PR0531000 SC001 01/04/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD