Laserfiche WebLink
Time In: 11-29 pm <br /> Time Out: 2:51 pm <br /> �.... .. P San Joaquin County <br /> .X Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> • �•.• �P Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> '9C%FORM <br /> Food Program Service Request Inspection Report <br /> Name of Facility: FRANCO'S KITCHEN Date: 08/26/2016 <br /> Address: 10 W OAK ST, LODI 95240 <br /> Requestor: JONATHAN FRANCO, FRANCO'S KITCHEN Telephone: (760)485-2850 <br /> Program Element: 1601 -FOOD PLAN CHECK Request#: SR0075301 <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 immediately.Non-compliance may warrant immediate closure of <br /> the food facility. <br /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Warm water at customer restroom is at 81 F. Provide at a minimum of 100F. <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(f)) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Reach-in across from cook line is at 44F 2 door under prep is at 58F. Provide at 41 or lower. <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: Jonathan G Franco Expiration Date: February 11,2018 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 4 door drawers--under griddle--39.00°F hand sink--employee restroom--114.00°F <br /> one door refrigerator--across from cook line--44.00°F 3 door display(R)--35.00°F <br /> 3 door display(L)--28.00°F 2 door reach-in--under prep--58.00°F <br /> hand sink--bar--133.00°F hand/mopsink--124.00°F <br /> hand sink--restroom--81.00°F hand sink--next to 3 comp--113.00°F <br /> 2 door blue air--41.00°F <br /> NOTES <br /> Exisiting water heater. (unable to read manufacturer label. Label is worn off) <br /> **Customer restroom accessible by entering through kitchen door or by entering front door of neighboring facility. I will let <br /> operator know if this is approved. <br /> FA0000106 SR0075301 SC523 08/26/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program Service Request Inspection Report <br />