COMPLIANCE INFO_2023 - Laserfiche WebLink

Home Browse Search

SAN J O A Q U I Environmental Health Department Food Program Official Inspection Report Facility Name and Address: MARISCOS EL CHARRO,405 E DR MARTIN LUTHER KING JR BLVD, STOCKTON 95206 #38 Approved/Sufficient Ventilation and Lighting OBSERVATIONS:Observed grease build-up on ventilation hood. Detail clean within one week. Maintain clean as needed regularly. CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases,heat,grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6"beyond all cooking equipment.All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window,an air shaft,or a light-switch activated exhaust fan,consistent with local building codes. (114149, 114149.1)Adequate lighting shall be provided in all areas to facilitate cleaning and inspection.Light fixtures in areas where open food is stored, served,prepared,and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) #40 Proper Use and Storage of Wiping Cloths OBSERVATIONS:Observed used wiping cloths on the prep cooler cutting board and beside microwave. Used wiping cloths may contain unhealthy levels of bacteria and can potentially cross-contaminate food items when placed on food contact surfaces. Discontinue practice today. Store wiping cloths that are still in use inside a bucket containing sanitizing solution at 100-200 PPM chlorine or 200-400 PPM quat. Place unclean wiping cloths that are no longer in use inside the dirty linen bag away from food prep, contact, and storage areas. Correct today. CALCODE DESCRIPTION: Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizes (114135, 114185.1 114185.3(d-e)) #41 Plumbing Maintained;Approved Back Flow Device OBSERVATIONS:The water from the kitchen hand sink is draining slowly. Clear drain and provide proper drainage. Correct today. CALCODE DESCRIPTION:The potable water supply shall be protected with a backflow or back siphonage protection device,as required by applicable plumbing codes. (114192)All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances,shall be maintained so as to prevent any contamination,and shall be kept clean,fully operative,and in good repair. Any hose used for conveying potable water shall be of approved materials,labeled,properly stored,and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) OVERALL INSPECTION NOTES AND COMMENTS OBSERVATIONS Name on Food Safety Certificate: Needed Expiration Date: Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F FOOD ITEM--LOCATION--TEMP°F--COMMENTS Walk-in cooler--34.00°F Sliding-door cooler--Front service area--41.00°F Shedded cheese--Prep cooler--41.00°F Imitation crab--Prep cooler--39.00°F Atosa 2-dr prep cooler--41.00°F NOTES FA0002118 PRO161142 SCO01 04/20/2023 EHD 16-23 Rev.09/16/2020 Page 2 of 3 Food Program OIR 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD