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Environmental Health Department <br />Facility Name and Address: CARNICERIA ROSITA, 2354 EAST ST, TRACY 95376 <br />Food Program Official Inspection Report <br /> #38 Approved / Sufficient Ventilation and Lighting <br />OBSERVATIONS: The pot being used to fry the carnitas is not completely underneath the hood. All cooking equipment shall <br />be under the hood by at least 6 inches. Move cooking equipment over to be under the hood completely. Correct today. <br />CALCODE DESCRIPTION: Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by <br />the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation <br />to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a <br />light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas <br />to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed <br />shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) <br /> #40 Proper Use and Storage of Wiping Cloths <br />OBSERVATIONS: The wiping cloth bucket has no detectable sanitizer (0ppm Cl). Maintain wiping cloths in a sanitizing <br />solution in between uses. <br />Corrected on site to 200+ ppm Cl. <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 />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 127 <br /> 110 <br />Maria Toscano March 06, 2020 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />restroom hand sink -- 150.00º F 12 door meat case-right side -- 41.00º F <br />rice -- 170.00º F beans -- 180.00º F <br />6 door cheese case -- 41.00º F mop sink -- 150.00º F <br />1 comp prep -- 120.00º F 2 door Bev Air -- 41.00º F <br />1 door Acend prep unit -- 41.00º F meat walk-in cooler -- 36.00º F <br />12 door meat case-left side -- 41.00º F 6 door fish and poultry -- 41.00º F <br />2 door Maximum -- 38.00º F large walk-in -- 44.00º F <br />tamales -- 148.00º F produce cooler -- 48.00º F <br />1 door True -- 31.00º F carnitas -- 140.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />chlorine sanitizer available - test strips needed <br />Meat Dept. lacks a hand sink - ensure hands are being properly washed at the food prep area. <br />Page 3 of 4EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0019857 PR0530486 SC001 07/25/2018 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com