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SAN <br /> J Hl O + Q U I ` ,'�IVI Environmental Health Department <br /> 4 <br /> Food Program Official Inspection Report <br /> Facility Name and Address: TAQUERIA& BIRRIERIA LA DONA,400 W ELEVENTH ST, TRACY 95376 <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Chlorine sanitizer test strips are needed. Obtain chlorine sanitizer test strips(10-200ppm)by 1 week. <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:The lid to the ice machine is broken. Repair to proper by 1 week. <br /> Take care to protect the ice from contamination. <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 /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:The sanitizer level of wiping cloth bucket at the front of the house is too low(170ppm DDBSA). Provide <br /> sanitizer level at 272-700ppm DDBSA today. <br /> Corrected to 200 ppm Quat. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: needed Expiration Date: <br /> Warewash Chlorine(Cl): 0 ppm Heat: °F Water/Hot Water Ware Sink Temp: 144°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 3 door Atosa prep--36.00°F restroom hand sinks--100.00°F <br /> small walk-in-air temp--46.00°F shredded cheese--41.00°F <br /> beans--157.00°F chicken at small walk-in cooler--45.00°F <br /> 1 comp food prep sink--120.00°F large walk-in cooler--41.00°F <br /> rice--183.00°F 1 door True--40.00°F <br /> 1 door Atosa prep--36.00°F birria--179.00°F <br /> chicken--167.00°F pico de gallo--41.00°F <br /> NOTES <br /> FA0003077 PRO161421 SCO01 08/15/2023 <br /> EHD 16-23 Rev.09/16/2020 Page 2 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 />