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�...Q .. C San Joaquin County <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> • �..• _ P• Telephone: (209)468-3420 Fax:(209)464-0138 Web:www.s'gov.org/ehd <br /> 4�IFO';Rt� <br /> Food Program Official Inspection Report <br /> Facility Name and Address: WEBER MARKET, 1346 E WEBER AVE, STOCKTON 95205 <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:The back area needs to be cleaned and organized. Correct in 1 week. <br /> CALCODE DESCRIPTION: The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <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: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Mop sink-- 120.00°F Walk in cooler--41.00°F <br /> Cheese and deli meat--47.00°F <br /> NOTES <br /> -Previous report on site <br /> Report emailed <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 /> P�� <br /> Received by: Name and Title: abdulkader amari, Employee <br /> EH Specialist: LEYNA HUYNH Phone: (209)468-3446 <br /> FA0001446 PRO160646 SCO01 04/06/2018 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 2 Food Program OIR <br />