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Rg4tN San Joaquin County <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA95205-6232 <br /> �.. _ Telephone: (209)468-3420 Fax: (209)464-0138 Web:www.sjgov.org/ehd <br /> '�GjFpTti� <br /> Food Program Official Inspection Report <br /> Facility Name and Address: FREMONT ARCO, 1617 W FREMONT ST, STOCKTON 95203 <br /> #41 Plumbing Maintained; Approved Back Flow Device <br /> OBSERVATIONS: Mop sink drains slow. Repair line or provide facility with another mop sink at a different location. <br /> CALCODE DESCRIPTION: The potable water supply shall be protected with a backflow or back siphonage protection device, as required <br /> by applicable plumbing codes. (114192)All plumbing and plumbing fixtures shall be installed in compliance with local plumbing <br /> ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose <br /> used for conveying potable water shall be of approved materials, labeled,properly stored, and used for no other purpose.(114171, <br /> 114189.1, 114190, 114193, 1141931, 114199, 114201, 114269) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): 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 /> No Temperature Data Collected <br /> NOTES <br /> Re-inspection took place to follow up with compliance- need food manager certificate <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: Name and Title: mohammed khan, emploem <br /> EH Specialist: MARIBEL FLOHRSCHUTZ Phone: (209) 953-7817 <br /> FA0001711 PRO162155 SC335 02/17/2016 <br /> EHD 16-23 Rev.06/30115 Page 2 of 2 Food Program OIR <br />