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Time In: 4.00 pro <br /> Time Out: 6:02 om <br /> �...Q .. C San Joaquin County <br /> 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 /> 4�IFO'Rt� <br /> Food Program Official Inspection Report <br /> Name of Facility: STOCKTON ARENA Date: 10/14/2017 <br /> Address: 248 W FREMONT ST, STOCKTON 95203 <br /> Owner/Operator: CITY OF STOCKTON Telephone: (209)937-8212 <br /> Program Element: 1626-RESTAURANT/BAR 101 +SEATS <br /> Inspection Type: OT ROUTINE INSPECTION (No Charge) <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 /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:The left ice machine has mildew and pink colored build-up. Clean and sanitize by 3 days. <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, 114172, 114177, 114180, 114182) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Brenda Hawkins Expiration Date: December 15,2019 <br /> Warewash Chlorine(Cl): ppm Heat: 160°F Water/Hot Water Ware Sink Temp: 126°F <br /> Quaternary Ammonia(QA): 400 ppm Hand Sink Temp: 126°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> concessions walk-in--41.00°F nacho cheese -hot hold--164.00°F <br /> pulled pork--hot hold--138.00°F sausage links- hot holds--139.00°F <br /> 2 comp prep sionk--129.00°F catering wlk-in--38.00°F <br /> hand sinks--120.00°F <br /> NOTES <br /> Main Kitchen <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: Marcia Williams, Sr Staff Acct <br /> EH Specialist: KADEANNE LINHARES Phone: (209)468-0330 <br /> FA0016617 PRO524738 SC901 10/14/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 1 Food Program OIR <br />