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S A N JOAN ` , Environmental Health Department <br /> Food Program <br /> NOTICE TO ABATE (continued) <br /> Responsible Party: CEC ENTERTAINMENT, INC. Date: Aug 28, 2017 <br /> Business Name: CHUCK E CHEESE'S Record ID#: C00044067 <br /> Site Address: 6436 PACIFIC AVE Program Element: 1600 <br /> STOCKTON, CA 95207 FOOD PROGRAM <br /> NATURE OF WASTE DISCHARGEMASTE RELEASE: <br /> COMPLAINANT ALLEGES THEY OBSERVED A RAT DECOMPOSING IN THE FACILITY. <br /> Preventing Contamination by Hands <br /> ° Handwashing Facilities Supplied and Accessible <br /> Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good <br /> repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and <br /> equipment. (113953, 113953.1, 114067(x7) <br /> Time and Temperature Relationship <br /> ° Hot and Cold Holding Temperatures <br /> Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) <br /> ° Use of Time as a Public Health Control <br /> When time only, rather than time and temperature is used as a public health control, records and documentation must be <br /> maintained(114000) <br /> ° Cooling Methods <br /> All potentially hazardous food shall be RAPIDLY cooled from 135#F to 70#F, within 2 hours, and then from 70#F to 41#F, <br /> within 4 hours. Cooling shall be by one or more of the following methods:in shallow containers;separating food into smaller <br /> portions;adding ice as an ingredient;using an ice bath, stirring frequently;using rapid cooling equipment;or using <br /> containers that facilitate heat transfer. (114002, 114002.1) <br /> ° Cooking Time and Temperatures <br /> Comminuted meat, raw eggs, or any food containing comminuted meat or raw eggs, shall be heated to 155#F for 15 <br /> seconds. Single pieces of meat and eggs for immediate service shall be heated to 145#F for 15 seconds. Poultry, <br /> comminuted poultry, stuffed fish/meat/poultry shall be heated to 165#F. Other temperature requirements may apply. <br /> (114004, 114008, 114010) <br /> ° Reheating Procedure for Hot Holding <br /> Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be brought to a <br /> temperature of 165#F. (114014, 114016) <br /> Protection From Contamination <br /> ° Reuse or Reservice of Returned Food <br /> No unpackaged food that has been served shall be re-served or used for human consumption. (1140 79) <br /> ° Food Contamination and Adulteration <br /> Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious <br /> to health. No food containing artificial trans-fat, including oil, shortening, or margarine containing trans-fat may be stored, <br /> distributed, or served by, or used in the preparation of any food within a food facility(113967, 113976, 113980, 113988, <br /> 113990, 114035, 114254(c), 114254.3, 114377) <br /> EHD 16-23 Rev.6/30/15 Page 2 of 8 Food Program NOTICE TO ABATE <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />