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SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNTY <br /> ^ r1 `p' Greotrless grows here, Timeln: 115pm <br /> Time Out: 2:00 om <br /> Food Program Official Inspection Report <br /> Name of Facility: RORO'S Date: 04/04/2019 <br /> Address: 20 N CALIFORNIA ST, STOCKTON 95202 <br /> Owner/Operator: RORO'S INC Telephone: (209)949-2588 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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:The facility currently does not have a food safety certificate on site. Keep and maintain a food safety on <br /> site at all times. Email a copy to Victor Acevedo(vmacevedo@sjcehd.com)within 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 /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:The facility is currently using sanitizing strips for sanitizer and not for chlorine. Provide the chlorine <br /> sanitizing strips to ensure proper sanitizing levels during ware washing. Correct within 7 days. <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. (I14067(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: Needed Expiration Date: <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 123°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 101 IF <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Mop sink--120.00°F Walk in cooler--35.00°F <br /> 1 Dr Atosa Prep--38.00°F <br /> NOTES <br /> Previous reports on site. <br /> Official inspection report emailed. <br /> FA0001314 PRO160480 SCO01 04/04/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />