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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: LA POSADA DEL PESCADOR#2, 1771 N WILSON WAY, STOCKTON 95205 <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: needed Expiration Date: <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 121 °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 3 comp sink--under front counter--120.00°F 3 comp sink--kitchen--121.00°F <br /> sliced tomatoes(cold hold)--ice bath,cart near stove--47.00°F sliced tomatoes/salsa verde(cold hold)--ice bath,car near fryer- <br /> -46.00°F <br /> hand sink--men's restroom--100.00°F salsa(cold hold)--ice bath,cart near fryer--45.00°F <br /> hand sink--kitchen--100.00°F 2 comp sink--120.00°F <br /> beans(hot hold)--griddle--150.00°F raw shrimp--cart near stove--55.00°F <br /> rice(hot hold)--griddle--162.00°F walk-in--40.00°F <br /> hand sink--women's restroom--103.00°F <br /> NOTES <br /> Routine inspection. <br /> Front sanitizer bucket- 100 ppm chlorine. <br /> Chlorine test strips available. <br /> Ice machine is not being used at this time, per owner it is not working. <br /> Discussed report with owner. <br /> No signature captured. <br /> Maintain a copy of this report on site. <br /> Report will be mailed to this facility and emailed. <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: <br /> EH Specialist: DARIA AFONSKAIA Phone: (209)616-3035 <br /> FA0000792 PRO160505 SCO01 06/07/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 4 of 4 Food Program OIR <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 />