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S ` , ` <br /> 1H� IfJ O A Q U I N Environmental Health Department <br /> f1'11 r. . <br /> Food Program Official Inspection Report <br /> Facility Name and Address: TAQUERIA HWY 120, 17717 E HWY 120 , RIPON 95366 <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Miguel Valladolid Expiration Date:August 21,2019 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 94°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 75°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> beef--defrosting in bucket on floor of kitchen--29.00°F pork--cook line next to griddle--70.00°F <br /> beef--Coldtech freezer--37.00°F Bev Air box--prep--40.00°F <br /> chicken--cook line next to griddle--66.00°F chopped chicken--cook line next to griddle--71.00°F <br /> Coldtech freezer--40.00°F al pastor--cook line next to griddle--67.00°F <br /> 1 dr Coke--39.00°F hand sink--rr--100.00°F <br /> rice--steam table--167.00°F beef(asada)--cook line between griddles--68.00°F <br /> mop--99.00°F meat--cook line next to griddle--64.00°F <br /> beans--steam table--155.00°F prep sink--94.00°F <br /> NOTES <br /> Bleach and test strips available. Bucket was non-detect of chlorine, but corrected on site to 100ppm chlorine. <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 /> WR W <br /> Received by: Name and Title: Camilla Cordova V, employee <br /> EH Specialist: SCOTT SANGALANG Phone: (209)468-3452 <br /> FA0007035 PRO505836 SCO01 05/17/2018 <br /> EHD 16-23 Rev.06/30/15 Page 3 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 />