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Time In: 12:40 pm <br /> Time Out: 1:31 pm <br /> San Joaquin County <br /> )� •cGG <br /> Z� Environmental Health Department <br /> �. 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> .cq NSP Telephone: (209) 468-3420 Fax: (209)464-0138 Web:www.sjgov.org/ehd <br /> �rFOR <br /> Food Program Official Inspection Report <br /> Name of Facility: Tiwana Gas & Food Date: 09/11/2015 <br /> Address: 1210 E HAMMER LN, STOCKTON 95210 <br /> Owner/Operator: VERINDER TIWANA Telephone: (209)289-6629 <br /> Program Element: 1615- RETAIL MKT301-2000 SQ FT(PREPKGD/LTD PREP) <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS: Food safety certification not available for inspection. Provide in 60 days for at least one employee. <br /> CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br /> assigned duties. (113947)Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an <br /> employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, <br /> 2011 shall obtain a Food Handler Card within 30 days(113948). <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS: No sanitizer detected (quat nor chlorine) in spray bottle; facility states chlorine is used for warewash. <br /> Immediately provide sanitizer at least 200 ppm quat or 100 ppm chlorine for spray and/or sanitizer bucket. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101(b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS: No test strip for chlorine, though test strips for quat is available. Provide test strip for the sanitizer(s) <br /> being used in 3 days. <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <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: 131 OF <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM --LOCATION --TEMP°F--COMMENTS <br /> 3D Hussman--41.00°F restroom-- 127.00°F <br /> 4D display(dairy)--40.00°F 3-comp-- 131.00°F <br /> FA0003730 PRO160909 SCO01 09/11/2015 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />