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S KJ O A Q U I N Environmental Health Department <br /> —COUNTY <br /> 1NFpR�' ess Q <br /> 11 <br /> ` P Greatnrows here. <br /> � <br /> Food Program Service Request Inspection Report <br /> Facility Name and Address: ROSETTI'S CORNER, 14927 ESCALON BELLOTA RD , ESCALON <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Provide chlorine(bleach)or quat sanitizer and their respective test strips before opening. Chlorine shall <br /> be at minimum 100 ppm and quat shall be at least 200 ppm. <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 /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:The base coving in the prep/kitchen area is wood with coving painted silver. This is not approved <br /> material. Schluter coving or slim-foot tile shall be used. <br /> CALCODE DESCRIPTION: The walls/ceilings shall have durable,smooth, nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces,other than the customer service areas,shall be approved,smooth,durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: needed Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat °F Water/Hot Water Ware Sink Temp: 130°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM—LOCATION--TEMP°F—COMMENTS <br /> walk in—48.00°F prep cooler—36.00°F <br /> mop sink—130.00°F hand sink—rr--108.00°F <br /> Atosa freezer--2.00°F 1 comp sink—125.00°F <br /> NOTES <br /> Change of ownership inspection. <br /> The side room will not be used per owners and operator. <br /> Disposable plates and utensils will be used. <br /> The 1 comp sink will be used for prepping foods and to sanitize the larger pots/pans.This sink shall be washed and sanitized <br /> between switching uses of sink. <br /> Owner to complete change of ownership information form and pay for permit. PHOTO ID/TAX ID IS REQUIRED. <br /> Ok to permit as PE 1623($350)once the above has been completed. <br /> SR0081354 SCO61 11/01/2019 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 3 Food Program Service Request Inspection Report <br />