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Environmental Health Department <br />Facility Name and Address: CANCUN MEXICAN RESTAURANT II, 1246 E YOSEMITE AVE, ESCALON 95320 <br />Food Program Official Inspection Report <br /> #45 Floors, Walls, Ceilings; Clean and Maintained <br />OBSERVATIONS: Wall, behind the cooking equipment at the cook line, has grease accumulation. Clean wall today and as <br />needed. <br />Floor under the cooking equipment, has grease and food debris. Clean the 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 />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 /> 50 127 <br /> 120 <br />Expired <br />OVERALL INSPECTION NOTES AND COMMENTS <br />5 CO2 tanks -- 100.00º L Walk in cooler -- 41.00º F <br />Guacamole -- Cold hold -- 41.00º F Hand sink -- Cook line -- 120.00º F <br />Cooked beef -- Hot hold -- 154.00º F Diced tomatoes -- Cold hold -- 41.00º F <br />Fried beans -- Hot hold -- 142.00º F 1 comp prep sink -- Back -- 120.00º F <br />Cooked rice -- Hot hold -- 138.00º F Salsa / ice bath -- Waitress station -- 39.00º F <br />2 D reach in cooler/ under prep table -- Cook line -- 41.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Sanitizer bucket is set at the back with chlorine 200 ppm and one bucket is set up at the waitress station with QUAT 200 ppm. <br />QUAT and chlorine strips are on site. <br />All food items on the hot hold, are at 135F or more. All food items on the cold hold, are at 41F or below. <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:Phone:(209) 616-3052 <br />, <br />GEHANE FAHMY <br />Page 2 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0000288 PR0161468 SC001 05/11/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD