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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> C rea rrie3 S grows here, Time In: 10.47 am <br /> Time Out: 11:26 am <br /> Food Program Official Inspection Report <br /> Name of Facility: KABARITIS AM PM Date: 08/20/2019 <br /> Address: 85 E LOUISE AVE, LATHROP 95330 <br /> Owner/Operator: KABARITI, JAMIL M Telephone: (510)552-4304 <br /> Program Element: 1617-RETAIL MARKET> 1000 SQ FT W/FOOD PREP <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 /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:The floor under the ICEE machine has syrup spillage. Clean floor today. <br /> The floor in the walk-in cooler has broken glass, soiled towels and other nonfood debris. Clean floor in the walk-in by 3 days. <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: Melisa Juarez Expiration Date:April 14,2024 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 400 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> hot hold cabinet--150.00°F walk-in--38.00°F <br /> chili--140.00°F 2 door True--41.00°F <br /> sausage and egg croissant-out of oven--205.00°F restroom hand sink--100.00°F <br /> AHT reach-in--40.00°F taquito in hot hold--153.00°F <br /> ID creamer dispenser--38.00°F <br /> NOTES <br /> hot hold cabinet-time as a temp control- 3 hour hold time <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: Karen Wolfe, Co-Manager <br /> EH Specialist: KADEANNE LINHARES Phone: (209)468-0330 <br /> FA0000221 PRO161250 SCO01 08/20/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 1 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 />