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'°r`- SANJOAQUIN Environmental Health Department <br /> L 't Time In: 1:30 pm <br /> COUNTY— Time Out: 2:23 pm <br /> i <br /> Greatness grows hv <br /> Food Program Service Request Inspection Report <br /> Name of Facility: FINA BY JOHN SURLA Date: 07/10/2019 <br /> Address: 122 W RIVER RD , RIPON 95366 <br /> Requestor: Telephone: (209)632-2647 <br /> Program Element: 1601 -FOOD PLAN CHECK Request#: SR0078087 <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 immediate/y.Non-compliance may warrant immediate closure of <br /> the food facility. <br /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Install the paper towel dispensers at each waitress station hand sink before opening. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(0) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The walk in cooler was at 47F. Lower to 41 F or below before opening. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, <br /> 114037, 114343(a)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: John Surla Expiration Date:March 23,2020 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 108°F <br /> FOOD ITEM—LOCATION--TEMP°F—COMMENTS <br /> True reach in—under pasta—40.00°F 6 drawer True prep—by iron grill—41.00°F <br /> 2 drawer True--under grill—39.00°F 3 dr True prep—40.00°F <br /> True reach in—bar—41.00°F True reach in—40.00°F <br /> 6 drawer True—flat grill—40.00°F prep sink—120.00°F <br /> 2 True reach in—waitress stations--41.00°F 2 drawer True--under flat grill—40.00°F <br /> all hand sinks—kitchen and bar—100.00°F walk in—47.00°F <br /> NOTES <br /> Final inspection of new construction restaurant. <br /> Owner to return to 1868 E. Hazelton Ave., Stockton to complete PINK and GREEN FORMS and pay for annual permit. BRING <br /> PHOTO ID and/or TAX ID. <br /> OK to permit as 1625($376)once the above has been completed and all fees have been paid. <br /> SR0078087 SC523 07/10/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program Service Request Inspection Report <br />