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S ` ` , J O A Q U I N Environmental Health Department <br /> C0U "ATY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: PAMPANGAS BAKERY RESTAURANT, 1619 E HAMMER LN, STOCKTON 95210 <br /> #47 Signs Posted; Last Inspection Report Available <br /> OBSERVATIONS:SB180 is posted behind storage shelves at front counter. Post SB180 in a clear place so customers can <br /> see it. <br /> Last inspection report is not available. Retain the most recent report on site at all times. <br /> CALCODE DESCRIPTION:Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash <br /> hands after using the restroom(113953.5)(b)No smoking signs shall be posted in food preparation, food storage, warewashing, and <br /> utensil storage areas(113978). (c)Consumers shall be notified that clean tableware is to be used when they return to self-service areas <br /> such as salad bars and buffets. (d)Any food facility constructed before January 1, 2004, without public toilet facilities, shall prominently <br /> post a sign within the food facility in a public area stating that toilet facilities are not provided(113725.1, 114381 (e)). Proper posting of <br /> nutritional information at facilities with 20 or more chains in California(114094). <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Patrick Mallari Expiration Date: February 14,2022 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 116°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 115°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Hand sink--Back--111.00°F Green bean soup--Steam table-- 176.00°F <br /> Residential fridge--39.00°F Rice--Cooker--149.00°F <br /> Mop sink--116.00°F Walk in cooler--45.00°F <br /> Cooked pork--Steam table--165.00°F Hand sink--Rest room--100.00°F <br /> Cooked meat--Steam table 145.00°F Prep sink--112.00°F <br /> NOTES <br /> Sanitizer bucket is set up with chlorine 200 ppm. <br /> All potentially hazardous food on steam table is 135F or above. <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: Manny Redondo, Manager <br /> EH Specialist: GEHANE FAHMY Phone: (209)953-7698 <br /> FA0020238 PR0534990 SCO01 08/26/2019 <br /> EHD 16-23 Rev.06/30/15 Page 4 of 4 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />