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Time In: 9,45 am <br /> � ✓ <br /> San Joaquin County Time Out: 10:55 am <br /> aPau'n• <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> •.. 4. Telephone: (209)468-3420 Fax: (209)464-0138 Web:www.sigov.org/ehd <br /> 44!' ANti'� <br /> Food Program Official Inspection Report <br /> Name of Facility: AHMEDS SONS INC Date: 11/04/2015 <br /> Address: 1257 W YOSEMITE AVE,MANTECA 95336 <br /> Owner/Operator: SAN JOAQUIN VALLEY PROPERTIES Telephone: (209)823-1724 <br /> Program Element: 1617- RETAIL MARKET>1000 SQ FT W/FOOD PREP <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 11/18/2015 <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. Nan-compliance may warrant immediate closure of <br /> the food facility. <br /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:Johnsonville brats, corn dogs and burgers are 103-12OF (see individual temps under measured <br /> observation section). <br /> Hot food shall be cooked /reheated to 165F and then held hot at 135F or above. There were no logs filled out with cooking <br /> time or temperature. <br /> Food on the hot dog roller and in the warming cabinet was discarded. New food is being prepared on site and warmers <br /> were turned up. <br /> Be sure to log times and temps with each batch. Correct today. <br /> CALCODE DESCRIPTION.'Potentially hazardous foods shall be held at orbelow 41/45°F or at or above 135°F.(113996, 113998, <br /> 114037, 114343(a)) <br /> #5 Hands Clean/Proper) Washed/Proper Glove Use <br /> OBSERVATIONS: Observed employee washing her hands with cold water. Re-educate employees to wash their hands with <br /> warm water at the handwashing sink (100-108F). Correct today. <br /> CALCODE DESCRIPTION:Employees are required to wash their hands:before beginning work before handling food/equipment/ <br /> utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready <br /> to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, <br /> 113961, 113968, 113973(b-f)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Asim Ahmed Expiration Date: March 28,2020 <br /> Warewash Chlorine(Cl): 0 ppm Heat: °F- Water/Hot Water Ware Sink Temp: 150°F <br /> Quaternary Ammonia(QA): 400 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP 0 F--COMMENTS <br /> FA0003707 PRO163049 SCO01 11/04/2015 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />