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S ` ` , J O A Q U I N Environmental Health Department <br /> C0U "ATY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: AMERICA WAFFLES, 1540 E MARCH LN, STOCKTON 95209 <br /> #41 Plumbing Maintained;Approved Back Flow Device <br /> OBSERVATIONS: I observe a leakage from the faucet base and the hot water handle of the ware wash sink by dish <br /> washer. Repair in 1 week. <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, 114193.1, 114199, 114201, 114269) <br /> #44 Premises: Clean/Litter Free;Vermin-Proof <br /> OBSERVATIONS:Empty boxes are placed on the floor by the mop sink. Remove boxes today. Corrected on site. <br /> CALCODE DESCRIPTION:The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen <br /> shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be <br /> kept vermin proof. (114067 0), 114123, 114143(a)&(b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, <br /> 114259.3, 114279, 114281, 114282) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Nesrin Shabbar Expiration Date:April 19,2021 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 116°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 117°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Diced tomatoes--2 Drawers cooler/under griddle--41.00°F Cheese--2 Drawers cooler/under griddle--41.00°F <br /> Hand sink--Customer rest room--100.00°F Diced Ham--Cold hold--41.00°F <br /> Mop sink--117.00°F Hand sink--Bar--100.00°F <br /> Prep sink--116.00°F Hand sink--Employee rest room--100.00°F <br /> Sausage--Warmer--154.00°F 2 D Arctic Air reach in cooler--Cook line--41.00°F <br /> 1 D Atosa cooler--Break room--41.00°F 2 D Atosa cooler--Back--40.00°F <br /> Cold cuts--2 Drawers cooler/under griddle--40.00°F <br /> NOTES <br /> Sanitizer buckets are set up with chlorine 200 ppm. <br /> Chlorine test strips are available. <br /> All potentially hazardous food in the 2 Drawers cooler, under griddle, has temp below 41 F. <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: Donna Bun, Manager <br /> EH Specialist: GEHANE FAHMY Phone: (209)953-7698 <br /> FA0001656 PRO163152 SCO01 04/16/2019 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 2 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />