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II II I Environmental Health Department
<br /> A _ OAQU
<br /> CCUNT`f
<br /> Food Program Official Inspection Report
<br /> Facility Name and Address: JALOS TAQUERIA, 25456 S SCHULTE RD, TRACY 95377
<br /> #21 Hot and Cold Potable Water Not Available
<br /> OBSERVATIONS:The hot water at the 3 comp sink is 106F, at the mop sink is 109F, at the 1 comp prep sink is 106F.
<br /> Increase hot water temperature to 120F(minimum). Correct today.
<br /> The hot water at the front of the house hand sink is 78F and is 84F in the restroom. Increase hot water temperature at hand
<br /> sinks top 100F (minimum). Correct today.
<br /> CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times.
<br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
<br /> #26 Approved Thawing Methods
<br /> OBSERVATIONS:Observed a box of chicken and a box of beef(on the floor)thawing out at room temperature.
<br /> Immediately follow one of the thawing methods listed below.
<br /> CALCODE DESCRIPTION:Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity
<br /> to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
<br /> #27 Food Protected from Contamination
<br /> OBSERVATIONS:The ice scoops are being stored in the ice. Maintain ice scoops in a cleanable container in between
<br /> uses. Correct today.
<br /> The walk-in cooler and the 2 door freezer have uncovered food. Maintain all food covered at all times.
<br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a, b, c,d, f), 113986, 114060,
<br /> 114067(a, d,e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c))
<br /> #34 Warewashing Facilites Maintained
<br /> OBSERVATIONS:Facility lacks sanitizer test strips(facility using bleach, but has quat strips). Obtain chlorine sanitizer test
<br /> strips 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. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a),
<br /> 114101.1, 114101.2, 114103, 114107, 114125)
<br /> #35 Equipment/Utensils Approved and in Good Repair
<br /> OBSERVATIONS:Many bulk food containers(salt, chips, beans, rice, etc)have cracked lids. Replace
<br /> broken/cracked/jagged containers by 2 weeks.
<br /> The hood and hood filters are dusty and greasy. Clean hood and hood filters by 2 weeks.
<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, 114172, 114177, 114180, 114182)
<br /> FA0020888 PR0536364 SCO01 01/03/2018
<br /> EHD 16-23 Rev.06/30/15 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.sjcehd.com
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