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Time In: 11:00 am <br /> Time Out: 11:30 am <br /> San Joaquin County <br /> Z, Environmental Health Department <br /> H, ` 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone: (209)468-3420 Fax: (209) 464-0138 Web:www.sj�oq v.org/ehd <br /> 4�IFOR�.i� <br /> Food Program Official Inspection Report <br /> Name of Facility: RUBY FROZEN YOGURT Date: 04/23/2015 <br /> Address: 4755 QUAIL LAKES DR, STOCKTON 95207 <br /> Owner/Operator: SHWE, PATRICK Telephone: (209)482-7478 <br /> Program Element: 1623 - RESTAURANT/BAR 1-20 SEATS <br /> Inspection Type: ROUTINE INSPECTION - Operating Permit <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS: Hand wash sink in the back is partially blocked. Make sink available for hand washing. Correct by today. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(f)) <br /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:There are clean utensils in the prep sink. Only use sink for preparation purposes. Correct by 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, 114177, 114180, 114182) <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS: Make sure to have a sanitizer solution available for wiping cloths <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: Patrick Shwe Expiration Date: October 02, 2019 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM --LOCATION --TEMP° F --COMMENTS <br /> air -2 ascend coolers--35.00°F Yorgurt--all machines--41.00° F <br /> air--ascend freezer--0.00°F <br /> NOTES <br /> No comment entered. <br /> FA0007135 PRO505997 SCO01 04/23/2015 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OR <br />