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SAN <br /> J O a Q U I N Environmental Health Department <br /> C0U ;N i y <br /> Food Program Official Inspection Report <br /> Facility Name and Address: SUSYS MEXICAN FOOD, 120 W HARDING WAY, STOCKTON 95204 <br /> #44 Premises: Clean/Litter Free; Vermin-Proof <br /> OBSERVATIONS:Personal items are stored in several kitchen areas. Remove and store in a designated location away <br /> from food prep. <br /> There is clutter. Remove all clutter and store everything by its category. Correct by 3 weeks. <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:Walls under ware washing area is moldy. Several base tiles are loose. Clean area and replace base tiles <br /> by 3 weeks <br /> Ceiling at cooks line is covered with plastic. Remove plastic and repair/paint wall. <br /> Kitchen walls are not clean.All shall be cleaned by 2 weeks <br /> Kitchen/waitress/walk in freezer's floors not clean.All hard to reach floors shall be cleaned by 1-3 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: Renato Bravo Expiration Date:July 20,2021 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 145°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 112°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> beans--steam table--140.00°F chicken--steam table--168.00°F <br /> whole beans--small warmer on table top--156.00°F 1 door DW--front--35.00°F <br /> rice--steam table 153.00°F gravy/sauce steam table--140.00°F <br /> CO2--back room--150.000 L C5--kitchen--135.00°F <br /> 1 door true kitchen--33.00°F 3 door prep--kitchen--41.00°F <br /> 1 door prep waitress--41.00°F walk in--back--40.00°F <br /> crescor--kitchen--140.00°F walk in--front--41.00°F <br /> NOTES <br /> No comment entered. <br /> FA0001236 PRO160463 SCO01 04/01/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 3 of 4 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD <br />