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... . San Joaquin County <br /> )O. .QOG <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> • cq.. �a• Telephone: (209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> �/PORN <br /> Food Program Official Inspection Report <br /> Facility Name and Address: SAHLAYO MEAT MARKET AND DELI, 944 E WATERLOO RD, STOCKTON 95205 <br /> #47 Signs Posted; Last Inspection Report Available <br /> OBSERVATIONS:Smoke loin at meat display not labeled to inform public that cooking is required. Post written document <br /> that smoke loin must be cooked to at least 145 F before consumption and if need be, verbally inform customers <br /> immediately. <br /> Handwash sign lacking in restroom for kitchen (Bakery ok). Post handwash sign in 3 days. <br /> Last year's routine inspection report not available. Retain copy of most recent routine inspection report. <br /> CALCODE DESCRIPTION:Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash <br /> hands after using the restroom(113953.5)(b)No smoking signs shall be posted in food preparation, food storage, warewashing, and <br /> utensil storage areas(113978). (c)Consumers shall be notified that clean tableware is to be used when they return to self-service areas <br /> such as salad bars and buffets. (d)Any food facility constructed before January 1, 2004, without public toilet facilities, shall prominently <br /> post a sign within the food facility in a public area stating that toilet facilities are not provided(113725.1, 114381 (e)). Proper posting of <br /> nutritional information at facilities with 20 or more chains in California(114094). <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Cesar Buenrostro Expiration Date: February 26,2018 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 134°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 107°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Chili Colorado--steam table--162.00°F 3-comp--kitchen--134.00°F <br /> Pork feet#3--steam table--98.00°F WI#1 --kitchen--34.00°F <br /> WI#3--kitchen--44.00°F Spanish rice steam table--137.00°F <br /> RR--by kitchen--101.00°F Pork feet#2--steam table--110.00°F <br /> 2D Metalfrio--40.00°F 3-comp--bakery--120.00°F <br /> 2D True prep table--by meat display--41.00°F Tamales- steam table--138.00°F <br /> Pork feet#1 --steam table--119.00°F Chicken steam table--149.00°F <br /> carnitas--steam table--157.00°F Potatoes and cheese--steam table--142.00°F <br /> WI#2(middle)--kitchen--48.00°F RR--bakery--120.00°F <br /> WI--bakery--41.00°F <br /> NOTES <br /> OIR emailed to sahuayomarket2@yahoo.com in office instead of field due to aircard failure. <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: Christina winn, book keeper <br /> EH Specialist: JEFFREY WONG Phone: (209)468-0335 <br /> FA0002916 PRO163319 SCO01 03/22/2017 <br /> EHD 16-23 Rev.06/30/15 Page 3 of 3 Food Program OIR <br />