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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: MARISCOS EL CACHANILLA, 4127 WEST LN, STOCKTON 95204 <br /> #39 Thermometers Provided/Accurate/Easily Visible <br /> OBSERVATIONS:Probe thermometer is not accurate. Provide new probe thermometer in 3 days. <br /> CALCODE DESCRIPTION:An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be <br /> available to the food handler. A thermometer+/-2#F shall be provided for each hot and cold holding unit of potentially hazardous foods <br /> and high temperature warewashing machines. (114157, 114159) <br /> #41 Plumbing Maintained;Approved Back Flow Device <br /> OBSERVATIONS:Pipes draining the 3 comp sink and prep sink are lacking air gap. Provide air gaps at least 1 inch 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 /> #44 Premises: Clean/Litter Free;Vermin-Proof <br /> OBSERVATIONS:2 black garbage bags and many empty boxes are placed in the patio area to be dumped later in <br /> dumpster. Remove garbage bags and empty boxes and dump them in the dumpster today. <br /> CALCODE DESCRIPTION:The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen <br /> shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be <br /> kept vermin proof. (114067 Q), 114123, 114143(a)&(b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, <br /> 114259.3, 114279, 114281, 114282) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Jorge Sanchez Expiration Date:January 21,2024 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 1251 F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 130°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Prep sink--135.00°F 2 D True cooler--41.00°F <br /> 3 D Turbo Air reach in cooler--Front counter--40.00°F 2 D Atosa reach in cooler--cook line--41.00°F <br /> 2 D Ascend reach in cooler--By ice maker--40.00°F <br /> NOTES <br /> Sanitizer bucket is set up with chlorine 200 ppm. <br /> All coolers and freezer are fully packed with food either raw or cooked. I recommend to have an extra cooler to be able to <br /> thaw and store food based on the daily restaurant requirements. <br /> OIR emailed to jasneysanchez@gmail.com <br /> FA0018822 PR0527766 SCO01 01/23/2019 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 3 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 />