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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> C rea rrie3 S grows here, Time In: 10.40 am <br /> Time Out: 12:40 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: San Joaquin General Hospital Date: 06/11/2018 <br /> Address: 500 W Hospital Rd, FRENCH CAMP 95231 <br /> Owner/Operator: SAN JOAQUIN GENERAL HOSPITAL Telephone: (209)468-7063 <br /> Program Element: 1632-EXEMPT FOOD <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 06/25/2018 <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:The potato salad in the box lunches in the 4 door Traulsen refrigerator(REF#515)s 54F. Maintain cold <br /> food at 41 F or below. Correct today. Potentially hazardous food from box lunches were discarded (potato salad and <br /> sandwiches). <br /> The air temp of this unit is 48F (rechecked at 43F-applesauce is 41 F). Maintain unit at 41 F or below. <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 /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:The space in between the flat top grill and the Vulcan stove top in the kitchen has some grease and food <br /> debris accumulation. Clean by 1 week. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Some of the wiping cloth buckets lack the appropriate level of sanitizer. Maintain quat sanitizer solution <br /> level at 200 ppm Quat(minimum). Corrected on site. <br /> CALCODE DESCRIPTION: Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Will Holgate Expiration Date:August 11,2020 <br /> Warewash Chlorine(Cl): ppm Heat: 160°F Water/Hot Water Ware Sink Temp: 126°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> FA0000086 PRO161157 SCO01 06/11/2018 <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 />