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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: EL FORASTERO MEXICAN FOOD, 1718 E HAMMER LN, STOCKTON 95210 <br /> #44 Premises: Clean/Litter Free;Vermin-Proof <br /> OBSERVATIONS:Food debris/spillage observed in the following locations, clean these areas in a week and maintain <br /> facility clean and free of litter and rubbish. <br /> • On the floor around the soda machine near passthrough window. <br /> • Dicer. <br /> • On the floor inside the walk-In. <br /> • On the floor near 3-Compartment sink area. <br /> CALCODE DESCRIPTION:The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen <br /> shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be <br /> kept vermin proof. (114067 6), 114123, 114143(a)&(b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, <br /> 114259.3, 114279, 114281, 114282) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Bare ply wood and 2x4 wood observed behind the menu sign in the kitchen. Paint these surface to be <br /> durable, smooth, nonabsorbent, and easily cleanable surface. <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: Bethzy Ramirez Expiration Date:January 20,2023 <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 /> 3-Door Us Refrigeration--Kitchen--41.00°F 3-Compartment Sink--Back Room---12.00°F <br /> 1-Door Natural--Front Counter--38.00°F Corn--Front Counter--135.00°F <br /> Prep Sink--Back Room--120.00°F Walk-In--Back Room--41.00°F <br /> Beef/chicken/sauce--Hot Holding--148.00°F Rice/Bean--Hot Holding--117.00°F <br /> NOTES <br /> Routine inspection conducted this date,the followings were noted: <br /> 100 PPM chlorine observed in the sanitizer bucket and 3-Compartment sink. <br /> Inspection report was discussed with Javier Martinez, Manager. <br /> Maintain a copy of this inspection report on site. <br /> Inspection report will be e-mailed to facility. <br /> FA0001812 PRO162138 SCO01 08/05/2020 <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 />