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SA NUJ OAHU I N Environmental Health Department <br /> ■ COUNT Y-- <br /> c/ `p' Greorne5S grows her,. Time In: 10:30 am <br /> Time Out: 11:20 am <br /> Food Program Official Inspection Report <br /> Name of Facility: PEET'S OPERATING COMPANY, INC Date: 12/31/2019 <br /> Address: 5765 PACIFIC AVE, STOCKTON 95207 <br /> Owner/Operator: O'DEA, PATRICK Telephone: <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:The 1 door silver king cooler(in front of hand sink)is not cold enough at 45 F.Adjust to 41 F or lower, <br /> immediately. <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 /> #8 Use of Time as a Public Health Control <br /> OBSERVATIONS:Ham and cheese wraps are kept out at room temperature(saw 2). Manager stated that they are kept <br /> there the whole day. Potentially hazardous foods shall be kept at 41 F or lower or 135 F or higher.Any food kept out of temp <br /> control shall be tossed after 4 hours. Use time as public health control. Use a timer and post it note(or note book). Write in <br /> time in and time out and#of products that are at room temp. <br /> CALCODE DESCRIPTION:When time only,rather than time and temperature is used as a public health control,records and <br /> documentation must be maintained(114000) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Galen Wayne Expiration Date:April 28,2021 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 140°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 140°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 1 door silver king--left front--45.00°F 1 door silver king--right front--40.00°F <br /> 1 door horizon--back--40.00°F 1 door true -front 40.00°F <br /> open case--front--39.00°F 2 door true -back 27.00°F <br /> NOTES <br /> No comment entered. <br /> FA0018915 PR0527980 SCO01 12/31/2019 <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 />