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Environmental Health Department <br />Facility Name and Address: JALOS TAQUERIA, 25456 S SCHULTE RD, TRACY 95377 <br />Food Program Official Inspection Report <br /> #36 Equipment/Utensils/Linens: Proper Storage / Use <br />OBSERVATIONS: The customer's plastic utensils are right next to the front hand sink. Move the utensils 24" away from the <br />hand sink or install a 6" high stainless steel splash guard at the hand sink. <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 /> #38 Approved / Sufficient Ventilation and Lighting <br />OBSERVATIONS: Some of the lights in the kitchen are uncovered. Maintain lights covered or obtain shatterproof bulbs. <br />Correct today. <br />CALCODE DESCRIPTION: Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by <br />the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation <br />to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a <br />light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas <br />to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed <br />shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) <br /> #44 Premises: Clean/Litter Free; Vermin-Proof <br />OBSERVATIONS: The rear screen door has a 4" gap at the bottom. Eliminate the gap at the screen door. <br />CALCODE DESCRIPTION: The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen <br />shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be <br />kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, <br />114259.3, 114279, 114281, 114282) <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 /> 125 <br /> 120 <br />Edgardo Reynoso March 09, 2026 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />2 door prep -- 40.00º F cabeza -- 178.00º F <br />shredded cheese -- 41.00º F 2 door Coke Imbera -- 39.00º F <br />chicken - cooling -- 135.00º F lengua -- 40.00º F <br />1 door Kool More -- 41.00º F rice -- 153.00º F <br />lengua -- 170.00º F walk-in -- 39.00º F <br />pico de gallo -- 28.00º F shrimp -- 38.00º F <br />asada -- 173.00º F beans -- 141.00º F <br />2 door Turbo Air salsa bar -- 36.00º F steak -- 107.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />Page 2 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0020888 PR0536364 SC001 04/11/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD