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Time In: 1055 am <br /> Time Out: 11'15 am <br /> a�a11t s San Joaquin County <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> �. Telephone: (209)468-3420 Fax:(209) 464-0138 Web:www.sigov.org/ehd <br /> Food Program Official Inspection Report <br /> Name of Facility: LINCOLN SQUARE POST ACUTE REHAB Date: 01!21/2016 <br /> Address: 1032 N LINCOLN ST,STOCKTON 95203 <br /> Owner/Operator: STOCKTON HEALTHCARE SERVICE Telephone. <br /> Program Element: 1628- LICENSED HEALTH CARE FACILITY <br /> Inspection TypeISPFrTlr)Nl1PFI^!9PECTION 1 hr minimum <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 foodbome illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of <br /> the food facility. <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Were Sink Temp:_°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: °F <br /> FOOD ITEM--LOCATION --TEMP°F—COMMENTS <br /> MENTS <br /> No Temperature Data Collected <br /> NOTES <br /> All violations written 01/13/16 were corrected <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: n Name and Title: Jemme C Gregg Chef Supervisor <br /> EH Specialist: MARIBEL FLOHRSCHUTZ Phone: (20 9) 953-7817 <br /> FA0016491 PROS27298 SC333 0112112016 <br /> EHD 1623 Rev.06/30/15 Page 1 of 1 Food Program OIR <br />