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` ` ! J O A Q U I t , Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: LOS POTROS RESTAURANT, 508 E ELEVENTH ST,TRACY 953764022 <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): 200 ppm Heat: °F Water/Hot Water Ware Sink Temp: 150°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 3 door Turbo Air-kitchen--41.00°F salsa at prep--39.00°F <br /> carnitas-large pan at flat top--212.00°F 2 door Atosa prep--40.00°F <br /> shrimp at chef drawer--41.00°F restroo hand sinks--100.00°F <br /> 3 door Turbo Air-dining area--36.00°F beef at steam table--164.00°F <br /> carnitas-small pan--137.00°F 2 door Everest--41.00°F <br /> beans at steam table--157.00°F chorizo and eggs for burrito--180.00°F <br /> rice at steam table--158.00°F guacamole--38.00°F <br /> chicken-cooling--113.00°F--113-157F range pinto beans-cooling--173.00°F <br /> NOTES <br /> chlorine sanitizer test strips are available <br /> Chip baskets full of chips are being stacked without a barrier between the basket bottoms and the chips in the basket <br /> underneath. Facility states that they wash and sanitize the chip baskets after every use. <br /> mussels and clams received frozen <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 08/30/2019 <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 />