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S ` ` , J O A Q U I N Environmental Health Department <br /> C0U "ATY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: ADALBERTOS MEXICAN FOOD, 3243 W HAMMER LN, STOCKTON 95209 <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:3 wiping clothes are placed on prep table. Place wiping clothes is sanitizer buckets when not in use. <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 /> #41 Plumbing Maintained;Approved Back Flow Device <br /> OBSERVATIONS:Back hand sink drains slowly and the hot and cold water pressure from faucets is weak. Repair in 1 <br /> week. <br /> CALCODE DESCRIPTION:The potable water supply shall be protected with a backflow or back siphonage protection device,as required <br /> by applicable plumbing codes. (114192)All plumbing and plumbing fixtures shall be installed in compliance with local plumbing <br /> ordinances, shall be maintained so as to prevent any contamination,and shall be kept clean,fully operative,and in good repair. Any hose <br /> used for conveying potable water shall be of approved materials,labeled,properly stored,and used for no other purpose. (114171, <br /> 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Abelardo Rodriguez Expiration Date: February 21,2021 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 153°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 139°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Display cooler--Front counter--41.00°F Rice--Steam table--142.00°F <br /> 2 D cooler/under prep table--Back--41.00°F 1 D Turbo Air cooler/condiments--Dining--41.00°F <br /> Beef--Steam table--152.00°F Mop sink--130.00°F <br /> Walk in cooler--45.00°F Chicken--Steam table--145.00°F <br /> Prep sink 125.00°F Fried bean--Steam table--146.00°F <br /> Hand sink Rest room--103.00°F <br /> NOTES <br /> Sanitizer bucket is set up with chlorine 50 ppm. Provide 100 ppm or more. Corrected. <br /> All food handler cards are valid. <br /> Chlorine test strips are available. <br /> All potentially hazardous food on hot hold has temp at 135F or above. <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: I �� Name and Title: Juana Ruiz, Person in charge <br /> EH Specialist: GEHANE FAHMY Phone: (209)953-7698 <br /> FA0001874 PRO160082 SCO01 05/10/2019 <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 />