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SAN J O A Q U I Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: MICHELADAS EL PATRON CARNICERIA Y TAQUERIA, 1439 N EL DORADO ST, STOCKTON <br /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS:Observed a bag of onions and various food items stored on the floor inside the kitchen and dry storage <br /> rooms. Place and store all food items six inches off the floor. Correct today. (REPEAT) <br /> CALCODE DESCRIPTION:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br /> above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b)) <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. (REPEAT) <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 /> #39 Thermometers Provided/Accurate/Easily Visible <br /> OBSERVATIONS:A probe thermometer was lacking. Provide a probe thermometer within two weeks. <br /> CALCODE DESCRIPTION:An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be <br /> available to the food handler. A thermometer+/-2#F shall be provided for each hot and cold holding unit of potentially hazardous foods <br /> and high temperature warewashing machines. (114157, 114159) <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Sanitizing solution buckets with wiping cloths were not set up at the facility. Provide chlorine <br /> concentration at a minimum of 100 Parts Per Million (PPM)for proper sanitation of all food preparation and contact surfaces. <br /> Correct today. <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 /> #43 Toilet Facilites Clean/Supplied/Maintained <br /> OBSERVATIONS:Toilet tissue was available in the restrooms, but not currently stored inside the permanently installed <br /> dispenser. Maintain the dispenser stocked at all times and in good repair. Correct today. (REPEAT) <br /> CALCODE DESCRIPTION: Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a <br /> well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet <br /> facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons:in <br /> establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276) <br /> FA0001535 PRO162342 SC333 12/13/2023 <br /> EHD 16-23 Rev.09/16/2020 Page 2 of 4 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 />