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Time In: 1 00 pm <br /> Time Out: 1:50 pm <br /> San Joaquin County <br /> 1��•CGG <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> .. �a Telephone: (209)468-3420 Fax:(209)464-0138 Web:www.sjgov.org/ehd <br /> 9�%Fo.Rta <br /> Food Program Official Inspection Report <br /> Name of Facility: QUICKLY Date: 06/01/2016 <br /> Address: 960 W ROBINHOOD DR, STOCKTON 95207 <br /> Owner/Operator: HAO, ZHONGMIN Telephone: (209) 227-8596 <br /> Program Element: 1623 - RESTAURANT/BAR 1-20 SEATS <br /> Inspection Type: INSPECTION/REINSPECTION 1 hr minimum Reinspection on or after: 06/08/2016 <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 foodbome 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 MAJOR <br /> OBSERVATIONS:The 2 door prep cooler at front is not cold enough. Shall be 41 F or lower at all times. <br /> NOTE: Potentially hazardous foods were discarded. <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 /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS: Using grocery bags to store food. Use only clear food grade bags. <br /> CALCODE DESCRIPTION:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br /> above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b)) <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Chlorine test strips not available. Provide by 1 week <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: °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 2 door prep/front--air--57.00°F 1 door antic air--kitchen--41.00°F <br /> top load/front—41.00°F 2 door prep/front--milk/dressing--63.00°F <br /> FAD002932 PRO163113 SC333 06/01/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />