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Environmental Health Department <br />Facility Name and Address: LA PLAZA MARKET, 3225 N TRACY BLVD, TRACY 95376 <br />Food Program Official Inspection Report <br /> #35 Equipment/Utensils Approved and in Good Repair <br />OBSERVATIONS: The condenser fan housing in the Bakery walk-in cooler is leaking water. Repair the housing by 2 weeks. <br />The dairy walk-in product shelves have mildew build-up on the service side (@ walk-in cooler doors on the back side of the <br />shelving). Clean and sanitize the shelving by 1 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 /> #38 Approved / Sufficient Ventilation and Lighting <br />OBSERVATIONS: Observed an electric pupusa cart at the store entrance. The cart has a flat top grill on it. All cooking of <br />proteins must occur underneath a hood. Eliminate the cooking at this cart immediately. <br />CALCODE DESCRIPTION: Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by <br />the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation <br />to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a <br />light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas <br />to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed <br />shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) <br /> #40 Proper Use and Storage of Wiping Cloths <br />OBSERVATIONS: A few wiping cloth buckets (taqueria & cremeria) lack any detectable sanitizer. Maintain wiping cloths in <br />a sanitizer solution of 200 ppm minimum. Correct today. <br />Corrected on site. <br />CALCODE DESCRIPTION: Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food <br />shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e)) <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 />needed <br />OVERALL INSPECTION NOTES AND COMMENTS <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />Page 2 of 4EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0003007 PR0163112 SC001 08/07/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD