Laserfiche WebLink
Environmental Health Department <br /> SAN J O A Q U I N <br /> COUNTY <br /> .c_ r <br /> Time <br /> Greotness grows here. : 10::15 am <br /> Timee OOutut: 11:40 am <br /> Food Program Official Inspection Report <br /> Name of Facility: PANERA BREAD#972 Date: 10/30/2018 <br /> Address: 10718 TRINITY PKWY, STOCKTON 95219 <br /> Owner/Operator: PANERA, LLC Telephone: (314)984-1000 <br /> Program Element: 1626-RESTAURANT/BAR 101 +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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The main walk in refrigerator is not cold enough at 49 F. Decrease and maintain the temperature to 41 F <br /> or below by today. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, <br /> 114037, 114343(a)) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:The floor behind the front counter near the bread is dirty with a lot of bread crumbs. Clean the floor today <br /> and regularly. <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: Sokhum Thoeun Expiration Date:September 30,2020 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °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 /> true 2 door--bakery counter--40.00°F lunch meat--prep table--41.00°F <br /> true 1 door--under coffe machine--40.00°F quinoa--prep table--40.00°F <br /> nacho cheese sauce--steam table--170.00°F true 1 door--bakery counter--41.00°F <br /> bakery walk in--38.00°F main walk in--49.00°F <br /> NOTES <br /> sanitizer bucket-300 ppm quat <br /> FA0016620 PR0524758 SCO01 10/30/2018 <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 />