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�...Q .. P San Joaquin County <br /> y� Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> �..• �P Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> '9Gl P Oftt� <br /> Food Program Official Inspection Report <br /> Facility Name and Address: TAQUERIA LA PLAYA, 1249 E LOUISE AVE, MANTECA 95336 <br /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:The hood has dripping grease. Clean hood by 1 week. <br /> The dining room area has a new electric griddle positioned behind a tall counter(for warming tortillas). Inspector will verify <br /> whether this equipment is approved for use without being placed underneath a hood. Photo of griddle and specs taken by <br /> inspector this date. <br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment <br /> shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182) <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Observed several wiping cloths being left on counters. Store wiping cloths in a bucket with a sanitizing <br /> solution in between uses. 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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: needed Expiration Date: <br /> Warewash Chlorine(Cl): 0 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 110°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> walk-in cooler--food temps-meat,salsa--47.00°F octopus--small prep table--57.00°F--Per employee,this had <br /> been out 2 hours. Placed on an ice bath. <br /> shredded chicken--steam table--190.00°F shredded cheese large prep table 48.00°F <br /> lengua--steam table--152.00°F small 1 door prep air temperature 49.00°F <br /> shrimp--small prep table--47.00°F 2 door Coke Imbera--38.00°F <br /> walk-in cooler--air temp--49.00°F refried beans--steam table--172.00°F <br /> salsa at salsa bar--41.00°F restroom hand sink hot water--men and women--105.00°F <br /> sour cream large prep table--48.00°F large 2 door prep--air temperature--37.00°F <br /> pinto beans- steam table--151.00°F <br /> NOTES <br /> wiping cloth bucket 200 ppm Cl <br /> shellfish tags observed <br /> FA0018461 PR0527260 SCO01 09/08/2016 <br /> EHD 16-23 Rev.06/30/15 Page 3 of 4 Food Program OIR <br />