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Time In: 1.15 fL <br /> Time Out: 1:55 pm <br /> oPas?�n. San Joaquin County <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> ca y a�w Telephone: (209)468-3420 Fax: (209)464-0138 Web:www.sjgov.org/ehd <br /> ��pds <br /> Food Program Official Inspection Report <br /> Name of Facility: SIMONIS FREMONT INN Date: 12/07/2016 <br /> Address: 2303 W FREMONT ST,STOCKTON 95203 <br /> Owner/Operator: PERCIVAL, TED V Telephone: (209) 639-8900 <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 /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS: Ice machine has mold. Clean and sanitize by 1 week. <br /> CAL CODE 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 /> #38 Approved/Sufficient Ventilation and Lighting <br /> OBSERVATIONS: Fryer is not 6 inches beyond edge of hood. Move fryer to the left by 12/08/16 for the proper entrapment <br /> of grease vapors. <br /> CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by <br /> the local building department. Canopy-type hoods shall extend 6"beyond all cooking equipment. All areas shall have sufficient ventilation <br /> to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a <br /> light-switch activated exhaust fan, consistent with local building codes.(114149, 114149.1)Adequate lighting shall be provided in all areas <br /> to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed <br /> shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Janet Percival Expiration Date:October 20,2020 <br /> Warewash Chlorine(Cl): 50 ppm Heat: OF Water/Hot Water Ware Sink Temp: 137°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 130°F <br /> FOOD ITEM --LOCATION --TEMP°F--COMMENTS <br /> 3 door cooler(R)--bar--41.00°F 2 door true--kitchen--36.00°F <br /> 3 door cooler(L)--36.00°F soup--water bath-- 167.00°F <br /> NOTES <br /> No comment entered. <br /> FA0001712 PRO160476 SCO01 12/07/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />