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SAN <br /> 1` ` e J O 1a Q U I N Environmental Health Department <br /> C 0 U A i `l <br /> Food Program Official Inspection Report <br /> Facility Name and Address: LA TAQUERIA EL FRUTAL, 1101 E MARCH LN, STOCKTON 95210 <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Lacking chlorine test strips. Provide chlorine test strips within 1 week. <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:Observed cardboard on shelf in walk-in. Remove cardboard and provide cleanable surface today. <br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment <br /> shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182) <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Observed wiping cloth stored on prep top after use. Store wiping cloths in sanitizer bucket with at least <br /> 100 ppm chlorine sanitizing solution between uses. Correct immediately. <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 /> 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: 137°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> beef(hot hold)--counter warmer--136.00°F nacho cheese(hot hold)--crockpot--130.00°F--range 118-150 <br /> F <br /> prep sink--123.00°F mop sink--129.00°F <br /> hand sink--front counter--101.00°F beans(hot hold)--counter warmer--174.00°F <br /> pork in sauce(hot hold)--counter warmer--184.00°F 3 comp sink--137.00°F <br /> walk-in--38.00°F hand sink--kitchen--100.00°F <br /> hand sink--restroom--110.00°F 3 dr Everest reach-in w/prep top--40.00°F <br /> NOTES <br /> Routine inspection. <br /> Observed residential crockpot. Provide commercial unit that is NSF of equivalent certified when replacing this unit. <br /> Facility is serviced by Clark Pest Control monthly. <br /> Discussed report with owner. <br /> No signature captured. <br /> FA0013888 PR0518407 SCO01 11/03/2022 <br /> EHD 16-23 Rev.09/16/2020 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.sjgov.org/EHD <br />