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S ` ` ! J O A Q U I t , Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: LA COSTA TAQUERIA, 240 E ELEVENTH ST,TRACY 95376 <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Wiping cloths are being left on the counters after use. Store the wiping cloths in a bucket with a <br /> sanitizing solution in between uses. Correct today. <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:The wall above the 1-comp prep sink has exposed plaster/drywall. The surface is rough and absorbent. <br /> Repaint this surface to be smooth cleanable and non-absorbent. Correct by 2 weeks. <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: Antonio Canales Expiration Date:April 25,2023 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> pastor-hot hold--161.00°F carnitas-hot hold--174.00°F <br /> asada-cooling--135.00°F shrimp-cooling--58.00°F <br /> shrimp-cold hold--44.00°F refried beans-hot hold--163.00°F <br /> fish ceviche---44.00°F chicken-hot hold--150.00°F <br /> walk-in cooler--39.00°F 2 door Randell prep--41.00°F <br /> restroom hand sink--100.00°F grilled inions--185.00°F <br /> shrimp ceviche-cold hold--49.00°F--just prepared <br /> NOTES <br /> wiping cloth bucket 100-200 ppm Cl/test strips are available <br /> Shell fish tags available. <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 /> Received by: Name and Title: Antonio Canales, Manager <br /> EH Specialist: KADEANNE LINHARES Phone: (209)468-0330 <br /> FA0003092 PRO161405 SCO01 05/24/2019 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 2 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 />