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Environmental Health Department <br />Facility Name and Address: MI ESPERANZA CARNICERIA MEAT MARKET, 918 CENTRAL AVE, TRACY 95376 <br />Food Program Official Inspection Report <br /> #41 Plumbing Maintained; Approved Back Flow Device <br />OBSERVATIONS: The drain line of the meat dept. hand sink leaks into a bucket. Properly plumb the drain line of the hand <br />sink. Correct today. <br />CALCODE DESCRIPTION: The potable water supply shall be protected with a backflow or back siphonage protection device, as required <br />by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing <br />ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose <br />used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, <br />114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) <br /> #45 Floors, Walls, Ceilings; Clean and Maintained <br />OBSERVATIONS: The floor of the meat dept. is covered in an unapproved material (wood). Replace the meat dept. floor by <br />1 month. <br />***Per owner, the delivery person used a large hand truck that was too heavy for the flooring and the flooring caved in last <br />night. Temporary flooring is smooth treated wood type material. <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 />expired <br />OVERALL INSPECTION NOTES AND COMMENTS <br />rice -- 185.00º F produce -- 37.00º F <br />2 door CCK -- 36.00º F large walk-in -- 38.00º F <br />shrimp @ low boy -- 38.00º F steak -- 40.00º F <br />2 door TorRey -- 36.00º F 2 door True -- 31.00º F <br />pico de gallo -- 35.00º F 2 door FUD -- 40.00º F <br />meat 3 comp -- 125.00º F 2 door True prep -- 39.00º F <br />pastor -- 171.00º F chorizo -- 39.00º F <br />refried beans -- 186.00º F bakery 3 comp -- 133.00º F <br />steak -- 36.00º F pollo preparado -- 39.00º F <br />breaded fish -- 38.00º F meat walk-in -- 38.00º F <br />mop sink -- 133.00º F shredded cheese -- 37.00º F <br />restroom hand sink -- 120.00º F shrimp @ meat counter -- 41.00º F <br />FUD Ojeda -- 37.00º F 5 door Zero Zone -- 36.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />Page 2 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0004541 PR0163451 SC001 08/10/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD