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Environmental Health Department <br />Facility Name and Address: CARNICERIA ROSITA, 2354 EAST ST, TRACY 95376 <br />Food Program Official Inspection Report <br /> #35 Equipment/Utensils Approved and in Good Repair <br />OBSERVATIONS: The front ledge/apron of the hood in the Deli has dripping grease. Degrease, clean and sanitize by 1 <br />week. <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: The floors and walls in the Bakery (by the large mixer) have food debris. Clean and sanitize the floors <br />and walls in this area today. Clean routinely. <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 /> 120 <br /> 100 <br />Maria Toscano July 23, 2025 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />1 comp food prep sink -- 120.00º F pork -- 40.00º F <br />6 door Deli case - left side (cheese) -- 40.00º F 6 door Deli case - right side (FUD) -- 41.00º F <br />large walk-in cooler - meat side -- 40.00º F ham & eggs at hot hold -- 153.00º F <br />seafood -- 39.00º F pollos preparados -- 37.00º F <br />carnitas at hot hold -- 138.00º F steak -- 40.00º F <br />2 door Maximum -- 41.00º F 2 door Bev Air - Bakery -- 41.00º F <br />Meat Dept. walk-in cooler -- 40.00º F chile relleno at hot hold -- 137.00º F <br />lengua -- 37.00º F Produce walk-in cooer -- 41.00º F <br />2 door Bev Air - salsas @ Deli -- 38.00º F 1 door True (desserts) -- 37.00º F <br />chicken -- 37.00º F chicken tamale at hot hold -- 137.00º F <br />1 door Centaur prep -- 40.00º F restroom hand sink -- 100.00º F <br />champurrado -- 197.00º F mop sink -- 140.00º F <br />large walk-in cooler - grocery side -- 39.00º F rice at hot hold -- 138.00º F <br />Meat Dept 3-comp sink -- 124.00º 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 />FA0019857 PR0530486 SC001 03/20/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD