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SAN JOAQUI l <br /> Food Program Official Inspection Report <br /> Facility Name and Address: LAS CASUELAS RESTAURANT, 107 E MAIN ST, RIPON 95366 <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Walk in cooler floor has food debris. Clean floor today and as needed. <br /> Floor underneath the fryer and cooking equipment, under the cold hold unit and hot hold unit at the cooking area, has <br /> grease and food debris. 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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Francisco Duarte Expiration Date: December 15,2025 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 127°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 109°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Fried beans--Steam table/cooking area--150.00°F guacamole--2 D reach in cooler/under prep table(cold hold) <br /> cooking area--37.00°F <br /> Hand sink--Women rest room--102.00°F Hand sink--Bar--112.00°F <br /> walk in cooler--41.00°F Cooked meat--Steam table/cooking area--152.00°F <br /> Mop sink--121.00°F Hand sink--Waitress station--101.00°F <br /> 2 sliding D cooler--Waitress station--41.00°F Prep sink 117.00°F <br /> Salsa--2 D reach in cooler/under prep table(cold hold)cooking Diced tomatoes--2 D reach in cooler/under prep table(cold hold) <br /> area--41.00°F cooking area--39.00°F <br /> 2 sliding D cooler--Bar--41.00°F Fried beans/warmer--Waitress station--136.00°F <br /> Sliced tomatoes--2 D reach in cooler/under prep table(cold Shredded cheese--2 D reach in cooler/under prep table(cold <br /> hold)cooking area--41.00°F hold)cooking area--41.00°F <br /> 1 D reach in cooler/under prep table--Cooking area--41.00°F Cooked rice--Steam table/cooking area--145.00°F <br /> Pork in green sauce--Steam table/cooking area--170.00°F <br /> NOTES <br /> Sanitizer bucket is set up with chlorine 200 ppm. <br /> All valid food handler cards are on site. <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: GEHANE FAHMY Phone: (209)616-3052 <br /> FA0000652 PRO161467 SCO01 02/22/2023 <br /> EHD 16-23 Rev.09/16/2020 Page 2 of 2 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 />