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SAN <br /> J O i " + k r Environmental Health Department <br /> FJ-1i IhC C;l J 'T�'IUI I III�L <br /> Food Program Official Inspection Report <br /> Facility Name and Address: TAQUERIA Y CARNICERIA SINALOA, 8150 S EL DORADO ST, FRENCH CAMP 95231 <br /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:The shelving in the taqueria walk-in cooler has deteriorating cardboard. Remove cardboard from the shelving <br /> today. Replace with a material that is smooth, cleanable and non-absorbent. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <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.(114067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> #45 Floors,Walls,Ceilings; Clean and Maintained <br /> OBSERVATIONS:The floor in the taqueria walk-in cooler has meat juice,food debris, and nonfood debris. Clean the walk-in <br /> cooler floor by 3 days. <br /> CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth, nonabsorbent,light-colored,and washable surfaces. All <br /> floor surfaces,other than the customer service areas,shall be approved,smooth,durable and made of nonabsorbent material that is <br /> easily cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in <br /> original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 <br /> (d), 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate Rosa Cruz Expiration Date:10/30/2026 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 133 °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 133 °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> chile verde--137°Fahrenheit birria--136°Fahrenheit <br /> carnitas--137°Fahrenheit refried beans--135°Fahrenheit <br /> 2 door Continental prep--49°Fahrenheit beer walk-in cooler--36°Fahrenheit <br /> walk-in cooler--41°Fahrenheit chicken--36°Fahrenheit <br /> chorizo--37°Fahrenheit ground beef--37°Fahrenheit <br /> ham&cheese--' --38°Fahrenheit 3 door Randell prep--30°Fahrenheit <br /> sour cream--33°Fahrenheit shredded cheese--36°Fahrenheit <br /> restroom hand sink--139°Fahrenheit mop sink--125°Fahrenheit <br /> PRO542617 05/20/2024 <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 />