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SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNT Y-- <br /> ^;r1 Greorne5S grows hey,. Time In: 300 pm <br /> Time Out: 4:00 om <br /> Food Program Official Inspection Report <br /> Name of Facility: RALEYS FUEL STATION#356 Date: 09/27/2018 <br /> Address: 4219 E MORADA LN, STOCKTON 95212 <br /> Owner/Operator: RALEYS Telephone: (916)373-3333 <br /> Program Element: 1615-RETAIL MKT 301-2000 SQ FT(PREPKGD/LTD PREP) <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:Sanitizer bucket is not set up. Set up with QUAT 200 ppm or more immediately. Corrected on site. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:3 comp sink is showing build up in all compartments and on the drain boards. Clean today. <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Dawn Dircksen Expiration Date:April 15,2020 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 148°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 103°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 1 D mini cooler--Sandwiches--41.00°F Polish sausage--on grill--173.00°F <br /> Walk in cooler--41.00°F Hand sink--Men rest room--105.00°F <br /> Hand sink--Women rest room--102.00°F <br /> NOTES <br /> As per manager,they are using peroxide to sanitize surfaces,though they have QUAT and its test strips. I asked to use <br /> QUAT from now till we decide about the peroxide. <br /> OIR emailed to 306dir@raleys.com <br /> FA0016523 PR0527268 SCO01 09/27/2018 <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 />