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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: DON LUIS MEXICAN RESTAURANT, 5940 N HWY 99 , STOCKTON 95212 <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Observed spillage on floor near soda machine. Clean today and repair any leakage as necessary. <br /> Observed debris on floor under cook line. Clean today and maintain clean. <br /> Observed hole in wall near ice machine. Repair wall and provide smooth and cleanable surface within 3 weeks. <br /> The new walk-in did not have any coving and the floor tiles were damaged. Replace with approved flooring and provide <br /> approved coving. Contact EHD prior to installing flooring. Correct within 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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: needed Expiration Date: <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 3 D True reach-in display--kitchen--34.00°F prep sink--130.00°F <br /> beef(hot hold)--griddle--171.00°F walk-in--40.00°F <br /> rice(hot hold)--steam table--168.00°F meat in green sauce(hot hold)--steam table--142.00°F <br /> 1 D Atosa reach-in w/prep top--near register--37.00°F 3 D True reach-in w/prep top--kitchen--41.00°F <br /> bacon(hot hold)--griddle--136.00°F 2 D True reach-in display--bar--45.00°F <br /> hand sinks--men's&women's restrooms--100.00°F hand sink--employee restroom--100.00°F <br /> 2 D reach-in--under register--41.00°F 2 D Turbo Air reach-in w/prep top--bar--38.00°F <br /> hand sink--kitchen--100.00°F 2 D True display--near chip station--39.00°F <br /> NOTES <br /> Routine inspection. <br /> Old walk-in is currently used as a food prep area, new walk-in cooler was installed on side of building near dishwasher. <br /> Observed new storage building behind facility, packaged food items and disposable utensils were stored inside. <br /> EHD was not notified of new walk-in installation or 3 comp sink removal. Contact EHD prior to doing any work inside facility. <br /> Sanitizer buckets- 100 ppm chlorine. <br /> Chlorine test strips available. <br /> Discussed report with owner. <br /> No signature captured. <br /> FA0014385 PRO160799 SCO01 01/23/2023 <br /> EHD 16-23 Rev.09/16/2020 Page 4 of 5 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 />