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SAN 4` ` , J O a Q U I N Environmental Health Department <br /> C 0 U 11-11 i `l <br /> Food Program Official Inspection Report <br /> Facility Name and Address: LA MESA, 329 LINCOLN CENTER , STOCKTON 95207 <br /> #36 Equipment/Utensils/Linens: Proper Storage/Use <br /> OBSERVATIONS:Observed the ice scoop stored in the ice with the handle touching the ice. Clean and sanitize the ice <br /> scoop and store in a cleanable container or with handle out of ice when not in use. Correct today. <br /> Observed CO2 cylinders that were not secured. Store CO2 cylinders upright against a wall and secured with a chain. <br /> Correct today. <br /> CALCODE DESCRIPTION:All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from <br /> food and food-contact surfaces. (114185.3- 114185.4) Utensils and equipment shall be handled and stored so as to be protected from <br /> contamination. (114074-114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) <br /> #43 Toilet Facilites Clean/Supplied/Maintained <br /> OBSERVATIONS:Toilet paper was available but not stocked inside the dispenser. Maintain toilet paper dispenser stocked <br /> and in good repair at all times. Correct today. (REPEAT) <br /> CALCODE DESCRIPTION: Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a <br /> well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet <br /> facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons:in <br /> establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: April Bacoba Expiration Date: May 15,2023 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 125°F <br /> Quaternary Ammonia(QA): 300 ppm Hand Sink Temp: 126°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Cheese -Two door True prep top reach-in cooler-cook's line back Hand sink--Restroom--110.00°F <br /> wall--37.00°F <br /> Two door display cooler--Cook's line--41.00°F Carbon dioxide--140.000 L <br /> Prep sink--133.00°F Walk-in cooler--41.00°F <br /> Hand sink Kitchen--109.00°F Mop sink--142.00°F <br /> Two drawer reach-in cooler--41.00°F Spanish rice--Steam table--151.00°F <br /> Two door True prep top reach-in cooler--Front of cook's line-- Three door reach-in cooler--Bar--41.00°F <br /> 34.00°F <br /> Salsa--Two drawer,one door True reach-in cooler-left side-- Hand sink--Warewashing area--113.00°F <br /> 35.00°F <br /> Tomatoes--Two drawer,one door Ture reach-in cooler-right side Beans--Steam table--162.00°F <br /> --34.00°F <br /> NOTES <br /> FA0002454 PRO160021 SCO01 11/28/2022 <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 />