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Environmental Health Department
<br />Facility Name and Address: CANCUN MEXICAN RESTAURANT II, 1246 E YOSEMITE AVE, ESCALON 95320
<br />Food Program Official Inspection Report
<br /> #35 Equipment/Utensils Approved and in Good Repair
<br />OBSERVATIONS: Hood filter plates are removed to be washed. Install the filter plates today. Corrected on site.
<br />CALCODE DESCRIPTION: All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment
<br />shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5,
<br />114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182)
<br /> #45 Floors, Walls, Ceilings; Clean and Maintained
<br />OBSERVATIONS: Floor, underneath the prepackaged food and utensils storage shelves and underneath the walk in cooler
<br />storage shelves, have spill, food debris and build up. Clean floor today and as 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 />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 /> 50 135
<br /> 135
<br />Israel Flores February 12, 2023
<br />OVERALL INSPECTION NOTES AND COMMENTS
<br />Hand sink -- Cook line -- 101.00º F Cooked rice -- Hot hold -- 142.00º F
<br />Cooked beef -- Hot hold -- 156.00º F Salsa / ice bath -- Waitress station -- 39.00º F
<br />Fried beans -- Hot hold -- 146.00º F 1 comp prep sink -- Back -- 129.00º F
<br />5 CO2 tanks -- 100.00º L Diced tomatoes -- Cold hold -- 41.00º F
<br />Walk in cooler -- 40.00º F 2 D reach in cooler/ under prep table -- Cook line -- 41.00º F
<br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS
<br />NOTES
<br />Sanitizer bucket is set at the back with chlorine 200 ppm and one bucket is set up at the waitress station with QUAT 200 ppm.
<br />All food items on the hot hold, are at 135F or more. All food items on the cold hold, are at 41F or below.
<br />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
<br />Safety Code. If a reinspection is required, fees will be assessed at the current hourly rate.
<br />Received by: Name and Title:
<br />EH Specialist:Phone:(209) 616-3052
<br />,
<br />GEHANE FAHMY
<br />Page 2 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR
<br />FA0000288 PR0161468 SC001 04/19/2022
<br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD
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