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COMPLIANCE INFO_2023
EnvironmentalHealth
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EHD Program Facility Records by Street Name
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GRANT LINE
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1600 - Food Program
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PR0531000
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COMPLIANCE INFO_2023
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Last modified
6/22/2023 4:10:37 PM
Creation date
5/23/2023 10:30:20 AM
Metadata
Fields
Template:
EHD - Public
ProgramCode
1600 - Food Program
File Section
COMPLIANCE INFO
FileName_PostFix
2023
RECORD_ID
PR0531000
PE
1619
FACILITY_ID
FA0005789
FACILITY_NAME
JUANITA MARKET #4
STREET_NUMBER
340
Direction
W
STREET_NAME
GRANT LINE
STREET_TYPE
RD
City
TRACY
Zip
95376
APN
23303027
CURRENT_STATUS
01
SITE_LOCATION
340 W GRANT LINE RD
P_LOCATION
03
P_DISTRICT
005
QC Status
Approved
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EHD - Public
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SAN <br /> J O A Q U I t , Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: JUANITA MARKET#4, 340 W GRANT LINE RD,TRACY 95376 <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> bakery hand sink--100.00°F--corrected on site:hot water knob yogurt--39.00°F <br /> was not working at the start of the inspection. <br /> 2 door Atosa--40.00°F meat 2-comp--120.00°F <br /> meat/eggs--43.00°F--re-check:47F grocery walk-in cooelr--40.00°F <br /> milk/cheese--41.00°F beef steak--35.00°F <br /> produce walk-in--41.00°F crema--41.00°F <br /> ground swai--36.00°F meat hand sink--100.00°F--corrected on site(water was turned <br /> off at start of inspection) <br /> sliced cheese @ 1 door Kitma--51.00°F--facility will use time at tamale--41.00°F <br /> a temperature control for this item <br /> 1 door Kitma- 51.00°F Hill Phoenix cake case--41.00°F <br /> queso fresco -41.00°F sliced tomaotes @ 1 door Kitma--51.00°F--just sliced <br /> chorizo--39.00°F sliced ham @ 1 door Kitma--51.00°F--facility will use time at a <br /> temperature control for this item <br /> Structural Concepts merchandiser--41.00°F salsa @ True(@ cremeria)--49.00°F <br /> Bakery walk-in--41.00°F--re-checked from 46F FUD merchandiser--38.00°F <br /> produce wall- 41.00°F seasoned chicken--37.00°F <br /> meat 3-comp 120.00°F 2 door Tropicana--41.00°F <br /> shrimp--41.00°F chicken wings--39.00°F <br /> Cremeria hand sink--100.00°F pork--37.00°F <br /> bakery 3-comp--120.00°F True merchandiser @ Cremeria--47.00°F--re-check:47F <br /> meat walk-in--37.00°F <br /> NOTES <br /> Meat Dept wiping cloth bucket 200ppm Quat(need Quat test strips in this Dept) <br /> Cremeria wiping cloth bucket 200 ppm Cl (have Quat strips, need Cl test strips) <br /> bakery wiping cloth bucket 400 ppm Quat <br /> A re-inspection will occur in 3 weeks(on or after 5-23-23) <br /> No signature obtained <br /> Inspection report typed 3:23p-3:54p <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: discussed w/Armando&Carlos, <br /> EH Specialist: KADEANNE LINHARES Phone: (209)616-3025 <br /> FA0005789 PR0531000 SCO01 05/02/2023 <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 />
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