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SA N J a +Hl Q U I ` ,'�1}II Environmental Health Department Food Program Official Inspection Report Facility Name and Address: PETES PLACE LLC, 9355 W HWY 4 , STOCKTON 95206 #26 Approved Thawing Methods OBSERVATIONS:Observed shrimp thawing at room temperature. When thawing food, thaw using cool running water,thaw in the refrigerator,thaw in the microwave, or thaw during the cooking process. Correct today. CALCODE DESCRIPTION:Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1) #34 Warewashing Facilites Maintained OBSERVATIONS:Chlorine sanitizer test strips are not available. Obtain chlorine sanitizer test strips by 1 week. CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (I 14067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125) #38 Approved I Sufficient Ventilation and Lighting OBSERVATIONS:The hood is not functioning properly and the facility is really smoky. Restore hood to proper function by 1 week. Per operator,the part will be delivered today. CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases,heat,grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6"beyond all cooking equipment.All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window,an air shaft,or a light-switch activated exhaust fan,consistent with local building codes. (114149, 114149.1)Adequate lighting shall be provided in all areas to facilitate cleaning and inspection.Light fixtures in areas where open food is stored, served,prepared,and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) #40 Proper Use and Storage of Wiping Cloths OBSERVATIONS:The wiping cloth bucket lacks any detectable sanitizer. Maintain wiping cloths in a bucket with a sanitizer solution (100 ppm Cl or 200 ppm Quat). Corrected to 200 ppm Cl. CALCODE DESCRIPTION:Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) OVERALL INSPECTION NOTES AND COMMENTS OBSERVATIONS Name on Food Safety Certificate: Juan Flores Expiration Date: May 21,2020 Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 117°F Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F FOOD ITEM--LOCATION--TEMP°F--COMMENTS FA0002896 PRO160772 SCO01 09/05/2019 EHD 16-23 Rev.06/30/15 Page 2 of 3 Food Program OIR 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com