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Time ln:—ZLO-Pff— <br /> Q Time Out: 0:0� <br /> San Joaquin County <br /> Environmental Health Department <br /> qr <br /> `y+ <br /> ` 1868 East Hazelton Avenue, Stockton, CA 95205' ov-6232 <br /> Telephone: (209)468-3420 Fax: (209)464-0138 Web:www.s .ar lehd <br /> Food Program Official Inspection Report. <br /> Date: 04/23/2016 <br /> Name of Facility: STOCKTON PORTS <br /> Address: 404 W FREMONT ST,STOCKTON 95203 <br /> Telephone: <br /> Owner/Operator: OVATIONS FOOD SERVICE <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS r <br /> Inspection Type: OT ROUTINE INSPECTION(No Charge) i I <br /> VIOLATIONS AND CORRECTIVE ACTIONS , <br /> Items listed on this report as violations do not meet the requirements set forth in than 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 potentia!to cause foodborne illness.A!!major violations must be corrected immediately.Non-compliance may warrant immediate closure of <br /> the food facit'.ty. <br /> #7 Hot and Cold Holding Temperatures <br /> MA.fOR <br /> OBSERVATIONS:Observed partially cooked chicken being held on hot hold. Provide so that food is cooked to temperature <br /> (165F) and then held at 135F or higher. <br /> Ok, corrected chicken placed grill. <br /> CALCODE.DRSCRIPTION:Potentially hazardous foods shall be held at orbelow 41145°F or at or above 135°F.(113996, 113998, <br /> 114037, 114343(a)) <br /> is E <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F WatertHot Water Ware Sink Temp: 115°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> ii <br /> FOOD ITEM--LOCATION --TEMP°F--COMMENTS <br /> '3 <br /> rice-- 151.000 IF hand sink--right side--100.00°F <br /> hand sink--buffet--102.00°F <br /> i <br /> NOTES <br /> . E <br /> Outdoor bar <br /> 3 comp utilized at Commissary. <br /> i <br /> ,i <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: albert reed, <br /> EH Specialist: STEPHANIE RAMIREZ Phone: 209 468-9851 <br /> FA0016113 PR0526040 SC901 04/23/2016 <br /> EHD 16-23 Rev.06130115 Page 1 of 1 Food Program OIR <br />