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` ` ! J O A Q U I t , Environmental Health Department Food Program Official Inspection Report Facility Name and Address: PAPA URBS GRILL, 549W CLOVER RD, TRACY 95376 #38 Approved/Sufficient Ventilation and Lighting OBSERVATIONS:The hood filters are not in place at the start of the inspection. Filters put back into place.Always maintain the filters in place when cooking food. CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases,heat,grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6"beyond all cooking equipment.All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window,an air shaft,or a light-switch activated exhaust fan,consistent with local building codes. (114149, 114149.1)Adequate lighting shall be provided in all areas to facilitate cleaning and inspection.Light fixtures in areas where open food is stored,served,prepared,and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) #45 Floors,Walls, Ceilings; Clean and Maintained OBSERVATIONS:The walls of the kitchen have grease and dust build-up. De-grease, clean and sanitize walls by 2 weeks. CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth,durable and made of nonabsorbent material that is easily cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114268, 114268.1, 114271, 114272) OVERALL INSPECTION NOTES AND COMMENTS OBSERVATIONS Name on Food Safety Certificate: Alexander Urbano Expiration Date: March 11,2020 Warewash Chlorine(Cl): 0 ppm Heat: °F Water/Hot Water Ware Sink Temp: 121 IF Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F FOOD ITEM--LOCATION--TEMP°F--COMMENTS pork--202.00°F lumpia--166.00°F 2 door Victory--41.00°F menudo--200.00°F 2 door prep(air temp)--48.00°F 2 door True--31.00°F longaniza sausage in 2 door prep--41.00°F rice--141.00°F diced tomatoes--38.00°F NOTES No comment entered. 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 Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. Com" Received by: Name and Title: Teodorico Romualdo, Kitchen Manag EH Specialist: KADEANNE LINHARES Phone: (209)468-0330 FA0017619 PR0526033 SCO01 02/25/2020 EHD 16-23 Rev.06/30/15 Page 2 of 2 Food Program OIR 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com