Laserfiche WebLink
Time In: 12-45prn <br /> Time Out: 1:40 pm <br /> �P.Q•��k. P San Joaquin County <br /> .X Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> • �•.• �P Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> '9C%FORM <br /> Food Program Service Request Inspection Report <br /> Name of Facility: CIRCLE K Date: 10/17/2016 <br /> Address: 419S MAIN ST , MANTECA 95337 <br /> Requestor: ALI ISMAIL, CIRCLE K Telephone: (209)276-7013 <br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0075993 <br /> Inspection Type: 061 -CONSULTATION <br /> VIOLATIONS AND CORRECTIVE ACTIONS <br /> Items listed on this report as violations do not meet the requirements set forth in the California Health and Safety Code commencing with section 7; <br /> 113700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health <br /> and have the potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of <br /> the food facility. <br /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:One person from this facility shall obtain the 5 year Food Safety Certificate within 60 days. <br /> CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br /> assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an <br /> employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, <br /> 2011 shall obtain a Food Handler Card within 30 days(113948). <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Sanitizer test strips are not available. Obtain chlorine sanitizer test strips by 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. (I 14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: NEEDED Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 120°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> sausage/hot dogs--hot hold--158.00°F creamer dispenser--41.00°F <br /> walk-in 41.00°F Iced coffee dispenser--39.00°F <br /> walk-in beer--37.00°F nacho cheese dispenser--137.00°F <br /> mashed potatoes--hot hold--140.00°F mop sink 121.00°F <br /> burrito--hot hold--137.00°F corn dog--hot hold--136.00°F <br /> tornado--hot hold--147.00°F chicken--hot hold--131.00°F <br /> Fresh Food Fast--44.00°F sausage biscuit/chicken sandwich--hot hold--158.00°F <br /> NOTES <br /> OK to permit as a 1617 once the annual permit fee is paid. Pay annual permit fee of$258 prior to the change of ownership <br /> takes place(about 2 months from now). <br /> FA0022449 SR0075993 SC061 10/17/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program Service Request Inspection Report <br />