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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> Crearrie3S grows here, Time In: 1015 am <br /> Time Out: 10:52 am <br /> Food Program Official Inspection Report <br /> Name of Facility: BEST SANDWICHES &SMOOTHIES Date: 10/31/2017 <br /> Address: 3330 E HAMMER LN, STOCKTON 95212 <br /> Owner/Operator: LE, QUANG DUNG Telephone: (209)475-0652 <br /> Program Element: 1623-RESTAURANT/BAR 1-20 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:8 or 9 pieces of bite-size Char Siu (BBQ pork)left out at ambient air(74 F); operator stated they had <br /> meant to dispose of it. Ensure potentially hazardous food (PHF)is stored at 41 F or below. Observed char siu disposed. <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 /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Wipe cloth on counter. Store wipe cloth in sanitizer bucket 100 ppm chlorine. This is a repeat violation. <br /> CALCODE DESCRIPTION: Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Le,Quang Dung Expiration Date:June 20,2022 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 122°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 108°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> HW--100.00°F Char siu(ambient air)--74.00°F <br /> 2D True prep table(air)--41.00°F 3D Maxx(air)--41.00°F <br /> RR 1 --100.00°F RR 2--100.00°F <br /> NOTES <br /> OIR mailed to facility per request. <br /> FA0015316 PR0522495 SCO01 10/31/2017 <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 />