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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: LAS PALMAS MEXICAN RESTAURANT, 5084 WEST LN, STOCKTON 95212 <br /> #39 Thermometers Provided/Accurate/Easily Visible <br /> OBSERVATIONS:Display fridge is lacking thermometer. Provide. <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 /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Observed wet wiping cloth on counter. Provide wet wiping cloth in sanitizing solution. <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 /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Wall at prep area (back kitchen)has debris. Clean on more frequent basis. <br /> CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth,durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Women's--110.00°F Hand wash--front--112.00°F <br /> Display fridge--40.00°F Rice--steam table--150.00°F <br /> 2-door reach in M3--cook line(right)--41.00°F 3-comp sink--120.00°F <br /> Hand wash--waitress station--130.00°F Chile verde--steam table--135.00°F <br /> 2-comp sink--counter--132.00°F Walk in--39.00°F <br /> Men's--100.00°F Prep sink--counter--135.00°F <br /> Hand wash--hallway--108.00°F Beans--steam table--135.00°F <br /> 2-door--under beer tap(bar)--44.00°F Mop sink--120.00°F <br /> Hand wash--between prep and 2-comp sink--102.00°F 2-door reach in M3--cook line(left)--41.00°F <br /> Hand wash--cook line--123.00°F <br /> NOTES <br /> Sanitizer buckets-200 ppm chlorine <br /> FA0002792 PRO162985 SCO01 01/18/2018 <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 />