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S� ��Q I Environmental Health Department <br /> [ pm <br /> 0I.-) f�I T Y Time In: 12:50 <br /> Time Out: 1:35 pm <br /> Food Program Service Request Inspection Report <br /> Name of Facility: SMART& FINAL#393 Date: 04/29/2019 <br /> Address: 744 W HAMMER LN , STOCKTON 95207 <br /> Requestor: AMBER CHARLES, MCG ARCHITECTURE Telephone: (949) 553-1117 <br /> Program Element: 1601 - FOOD PLAN CHECK Request#: SR0079887 <br /> Inspection Type: 523 - Plan Check/Report Review <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS: Food manager certificate is now required. Provide one by 60 days. <br /> CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br /> assigned duties. (113947)Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an <br /> employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, <br /> 2011 shall obtain a Food Handler Card within 30 days(113948). <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: 134°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM --LOCATION --TEMP° F--COMMENTS <br /> walk in--41.00° F <br /> NOTES <br /> Final for remodel. Consisted of the addition of a rotisserie room. Walk in cooler next to it is existing. An electric water heater <br /> was installed and will provide water just for this room. <br /> Equipment 9 Kw water heater, Type I hood for rotisserie oven, 3 comp sink, prep sink, hand sink <br /> All work is up to code. Ok to use rotisserie room <br /> There are 2 additional water heaters at this facility. One will provide hot water to produce prep area and the other provides hot <br /> water to mop sink and rest rooms <br /> Facility will have 2 prep rooms. Program element will change from 1617 to 1619 <br /> SR0079887 SC523 04/29/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program Service Request Inspection Report <br />