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Environmental Health Department <br />Facility Name and Address: OCTAVIO'S, 3201 W BENJAMIN HOLT DR, STOCKTON 95219 <br />Food Program Official Inspection Report <br /> #34 Warewashing Facilites Maintained <br />OBSERVATIONS: Sanitizer test strips were not available at the facility. Obtain sanitizer test strips to ensure sanitizing <br />solution has concentration of a minimum of 100 PPM chlorine for proper sanitation of dishes and utensils. Correct within <br />seven days. <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. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br />114101.1, 114101.2, 114103, 114107, 114125) <br /> #41 Plumbing Maintained; Approved Back Flow Device <br />OBSERVATIONS: The soda dispenser at the waitress station lacks an air gap. Provide an air gap of at least one inch <br />between the end of the waste pipe and the top of the floor sink. Correct within one week. (REPEAT) <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 />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 /> 50 125 <br /> 139 <br />Anthony Serrano July 16, 2028 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />Beef -- Steam table -- 136.00º F Sour cream -- Three door Atosa prep cooler -- 41.00º F <br />Chicken -- Three door Atosa prep cooler -- 41.00º F Walk-in cooler -- 39.00º F <br />Hand sink -- Waitress station -- 102.00º F Three compartment sink -- Bar -- 120.00º F <br />Prep sink -- 121.00º F Hand sink -- Restroom -- 101.00º F <br />Enchilada sauce -- Steam table -- 181.00º F Two door True cooler -- Bar -- 38.00º F <br />Beans -- Steam table -- 164.00º F Carbon dioxide -- 80.00º L <br />Salsa -- On ice -- 38.00º F Hand sink -- Back -- 118.00º F <br />Gravy -- Steam table -- 154.00º F Two door Atosa cooler -- Cook's line -- 40.00º F <br />Green sauce -- Steam table -- 150.00º F Mop sink -- 131.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Page 2 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0001793 PR0160122 SC001 10/24/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD