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Environmental Health Department <br />Facility Name and Address: LA BAJA BIRRIERIA TIJUANA, 1730 N WILSON WAY, STOCKTON 95205 <br />Food Program Official Inspection Report <br /> #41 Plumbing Maintained; Approved Back Flow Device <br />OBSERVATIONS: The back kitchen hand sink was draining slowly. Clear blockage and provide proper drainage today. <br />There was no air gap between the ice machine discharge pipe and the floor sink. Provide 1 in. minimum air gap between <br />bottom of discharge pipe and top of floor sink for back flow prevention. Correct within 1 week. <br />CALCODE DESCRIPTION: The potable water supply shall be protected with a backflow or back siphonage protection device, as required <br />by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing <br />ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose <br />used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, <br />114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) <br /> #43 Toilet Facilites Clean/ Supplied/ Maintained <br />OBSERVATIONS: The employee restroom door was not self-closing. Provide self-closing within 1 week. <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 />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 100 <br />needed <br />OVERALL INSPECTION NOTES AND COMMENTS <br />grilled peppers (hot hold) -- steam table -- 142.00º F rice (hot hold) -- steam table -- 183.00º F <br />hand sink -- employee restroom -- 100.00º F grilled onions (hot hold) -- steam table -- 155.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Re-inspection. <br />Sanitizer bucket - 100 ppm chlorine. <br />Discussed report within employee. <br />No signature captured. <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:Phone:(209) 616-3035 <br />, <br />DARIA AFONSKAIA <br />Page 3 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0001824 PR0161833 SC333 01/26/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD