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is NJI I Environmental Health Department <br /> SAOAOIN <br /> COUNTY <br /> ¢ �f flCri SS fGw3 I1BfE. Time In:3.20 pm <br /> Op 0,,' Time Out: 5:25 om <br /> Food Program Official Inspection Report <br /> Name of Facility: STOCKTON ARENA Date: 12/01/2018 <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 /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS:There is a box of food on the floor in the walk-in freezer. Maintain all food up off the floor by 6 inches. <br /> Correct today. <br /> CALCODE DESCRIPTION:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br /> above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b)) <br /> #45 Floors,Walls,Ceilings; Clean and Maintained <br /> OBSERVATIONS:The walk-in freezer has food and non-food debris under the shelving. Clean by 1 week. <br /> CALCODE DESCRIPTION: The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: 160°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 /> hot dogs in hot hold cabinet--87.00°F--Pulled to be re-heated to walk-in#1 --39.00°F <br /> 165 <br /> taco meat--148.00°F 2 comp prep--125.00°F <br /> pulled pork--163.00°F chicken tacos--148.00°F <br /> soup--171.00°F walk-in#2--41.00°F <br /> hot dogs--183.00°F <br /> NOTES <br /> FA0016617 PR0524738 SC901 12/01/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />