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Time In: 9 15 am <br /> Time Out: 9:50 am <br /> oP4�tN. San Joaquin County <br /> Environmental Health Department <br /> ` 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> .. �a Telephone: (209)468-3420 Fax:(209)464-0138 Web:www.sjgov.org/ehd <br /> 9GiFOtte� <br /> Food Program Official Inspection Report <br /> Name of Facility. ARIZONA PUERTO VALLARTA REST Date: 04/22/2016 <br /> Address: 11 N CENTER ST,STOCKTON 95202 <br /> Owner/Operator: PELAYO, DAVID MENDEZ Telephone: (209) 937-0925 <br /> Program Element: 1625- RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: INSPECTION/REINSPECTION 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 /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS: Condensation from prep cooler drains into a pan. Unplug it to prevent cross contamination. <br /> CALCODE 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: Dry storage light lacks cover. Install today. <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: Expiration Date: <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: °F <br /> FOOD ITEM --LOCATION --TEMP°F--COMMENTS <br /> steam table--right— 196.00°F steam table--left-- 183.00°F <br /> gravy--steam table--150.00°F <br /> NOTES <br /> All other violations written 04/01/16 were corrected <br /> FA0001149 PRO162179 SC333 04/22/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />