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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: EL GRULLITO RESTAURANTS INC, 1687 N CALIFORNIA ST, STOCKTON 95204 <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Sanitizer bucket was not set up for wiping cloths at front counter prep top. Provide sanitizer bucket with <br /> 100 ppm chlorine minimum and sanitize wiping cloths between uses. Correct immediately. <br /> CALCODE DESCRIPTION:Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) <br /> #41 Plumbing Maintained;Approved Back Flow Device <br /> OBSERVATIONS:Observed leaking from pipe underwater heater. Repair leak within 3 days. <br /> CALCODE DESCRIPTION:The potable water supply shall be protected with a backflow or back siphonage protection device,as required <br /> by applicable plumbing codes. (114192)All plumbing and plumbing fixtures shall be installed in compliance with local plumbing <br /> ordinances, shall be maintained so as to prevent any contamination,and shall be kept clean,fully operative,and in good repair. Any hose <br /> used for conveying potable water shall be of approved materials,labeled,properly stored,and used for no other purpose. (114171, <br /> 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: needed Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> rice(hot hold)--steam table--152.00°F beef(hot hold)--steam table--171.00°F <br /> chicken(hot hold)--steam table--185.00°F carnitas(hot hold)--steam table--160.00°F <br /> NOTES <br /> Re-inspection. <br /> The back kitchen is used once a week to cook tripe from 11 AM to 5 PM. <br /> Manager stated that from now on the walk-in will be turned on when the back kitchen will be used to store the frozen meat <br /> inside until it is needed and to store cooked food after it is cooled. <br /> Discussed report with manager over phone. <br /> No signature captured. <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: DARIA AFONSKAIA Phone: (209)616-3035 <br /> FA0025328 PR0544560 SC333 01/25/2023 <br /> EHD 16-23 Rev.09/16/2020 Page 3 of 3 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 />