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` ` ! J O A Q U I t , Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: DENISE'S FARMERS MARKET, 950 W MANTHEY RD, LATHROP 95330 <br /> #47 Signs Posted; Last Inspection Report Available <br /> OBSERVATIONS:The SB-180 is not posted. Post provided SB-180 today. <br /> The most recent inspection report is not available. Maintain a copy of the most recent inspection report o site and <br /> accessible. Correct with today's e-mailed report. <br /> CALCODE DESCRIPTION:Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash <br /> hands after using the restroom(113953.5)(b)No smoking signs shall be posted in food preparation, food storage, warewashing, and <br /> utensil storage areas(113978). (c)Consumers shall be notified that clean tableware is to be used when they return to self-service areas <br /> such as salad bars and buffets. (d)Any food facility constructed before January 1, 2004, without public toilet facilities,shall prominently <br /> post a sign within the food facility in a public area stating that toilet facilities are not provided(113725.1, 114381 (e)). Proper posting of <br /> nutritional information at facilities with 20 or more chains in California(114094). <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Starleen Smith Expiration Date: February 17,2021 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 117°F <br /> Quaternary Ammonia(QA): 400 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> tri-tip at 2 door prep--46.00°F restrrom hand sinks--100.00°F <br /> 3 door True reach-in--41.00°F 3 comp sink--114.00°F <br /> Tri-tip--120.00°F--still re-heating employee restroom sink--100.00°F <br /> sliced cheese--45.00°F 1 door Habco--48.00°F--no phf <br /> pork--147.00°F--still reheating sliced cheese--45.00°F <br /> nacho cheese--126.00°F--still reheating walk-in cooler--41.00°F <br /> 2 comp sink--115.00°F 1 comp sink--117.00°F <br /> 1 door Pepsi--39.00°F ribs- 40.00°F <br /> ribs hot hold--112.00°F--still re-heating chili--100.00°F--still reheating <br /> 2 door True prep-air temp--47.00°F--* tri-tip at 2 door prep--46.00°F-- <br /> 2 door True--41.00°F <br /> NOTES <br /> bleach and water spray bottle 200 ppm Cl <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: Denise Eastburn, owner <br /> EH Specialist: KADEANNE LINHARES Phone: (209)468-0330 <br /> FA0000270 PRO161363 SCO01 09/11/2019 <br /> EHD 16-23 Rev.06/30/15 Page 3 of 3 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />