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SANN J O A Q U I t1�}�I Environmental Health Department <br /> .lsu � Y <br /> Food Program Official Inspection Report <br /> Facility Name and Address: LOS POTROS RESTAURANT, 508 E 11TH ST, TRACY 953764022 <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:The wiping cloth bucket lacks any sanitizer(multi-purpose cleaner-not a sanitizer). Maintain wiping <br /> cloths in a sanitizer in between uses. Correct today. <br /> Corrected on site to 100 ppm Cl. <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 sanitizes (114135, 114185.1 114185.3(d-e)) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:The floor and walls in the kitchen (behind cooking equipment)have grease and soil accumulation. <br /> De-grease, clean and sanitize by 1 week. <br /> CALCODE DESCRIPTION: The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Lorena Guzman Expiration Date:June 30,2022 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 132°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 3 door Turbo Air--40.00°F diced tomatoes--39.00°F <br /> asada--170.00°F 2 door Bev Air--40.00°F <br /> shredded cheese--44.00°F--` beef--39.00°F <br /> beans-steam table--161.00°F bacon--39.00°F <br /> shrimp--46.00°F--' chorizo--47.00°F-- <br /> chile verde--190.00°F chicken--172.00°F <br /> 2 door prep--38.00°F taquito/flauta--36.00°F <br /> NOTES <br /> wiping cloth bucket 0 ppm/COS to 200 ppm CI <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: Maria Guzman, owner's daughter <br /> EH Specialist: KADEANNE LINHARES Phone: (209)468-0330 <br /> FA0003141 PRO161379 SCO01 07/02/2018 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 2 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />