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Environmental Health Department <br />Facility Name and Address: MARISCOS LOS ALTOS RESTAURANT, 108 E ELEVENTH ST, TRACY 95376 <br />Food Program Official Inspection Report <br /> #16 Shell Stock Regulations <br />OBSERVATIONS: Shell fish tags on site are only available for the last 30-45 days. Maintain all shellfish tags on site for a <br />minimum of 90 days. Correct today. <br />CALCODE DESCRIPTION: Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039 - <br />114039.5) <br /> #21 Hot and Cold Potable Water Not Available <br />OBSERVATIONS: The hot water at the 3-comp ware wash sink and the 1-comp food prep sink is 110F. Increase the <br />temperature of the hot water at these sinks to 120F (minimum). Correct today. <br />CALCODE DESCRIPTION: An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. <br />(113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> #34 Warewashing Facilites Maintained <br />OBSERVATIONS: Chlorine sanitizer test strips are not available. Obtain chlorine sanitizer test strips by 1 week. <br />Repeat violation. <br />CALCODE DESCRIPTION: Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br />materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br />114101.1, 114101.2, 114103, 114107, 114125) <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 /> 110 <br /> 110 <br />Ageda Figueroa January 17, 2024 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />crab -- 37.00º F pulpo -- 37.00º F <br />rice - out of microwave -- 200.00º F 2 door Coke Imbera -- 45.00º F -- no potentially hazardous food <br />rice -- 83.00º F -- cooling restroom hand sink -- 100.00º F <br />3-comp sink -- 110.00º F 1-comp sink -- 110.00º F <br />2 door Atosa - right -- 40.00º F pescado -- 38.00º F <br />beef - hot hold -- 135.00º F 3 door Atosa prep -- 37.00º F <br />mussels -- 41.00º F 3 door true prep -- 39.00º F <br />steak - cooked temp -- 193.00º F shrimp -- 37.00º F <br />fish -- 37.00º F ceviche -- 38.00º F <br />2 door Atosa - left -- 41.00º F beans at hot hold -- 150.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Page 2 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0003112 PR0161441 SC001 02/28/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD