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Time In: 11-57 am <br /> Time Out: 12:34 pm <br /> �...Q .. C San Joaquin County <br /> .X Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> • �..• P Telephone: (209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> ��iFORN` <br /> Food Program Service Request Inspection Report <br /> Name of Facility: EXTENDED STAY AMERICA Date: 03/08/2019 <br /> Address: 2526 PAVILION PKWY, TRACY 95304 <br /> Requestor: KRISTEN GRIGGS, EXTENDED STAY AMERICA Telephone: (980)345-1600 <br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0080287 <br /> Inspection Type: 061 -CONSULTATION <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Provide a paper towel dispenser and a pump style soap dispenser at the 1-comp hand sink in the <br /> breakroom. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(17) <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:Coffee pots are washed in the break room using the Bunn brand "TABZ"-coffee equipment cleaning <br /> tablets. Coffee pots are then rinsed at the 2 comp sink in the laundry room. <br /> Coffee pots shall then be sanitized using a sanitizing solution (quat sanitizer on site)of 200 ppm minimum. <br /> Follow the wash-rinse-sanitize-air dry procedure for coffee pots. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(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:Obtain quat sanitizer test strips by 1 week.These may be purchased at Smart& Final, Cash&Carry, or <br /> at any restaurant supply store. <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. (I14067(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: n/a Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> SR0080287 SC061 03/08/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program Service Request Inspection Report <br />