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SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNTY <br /> cYp, Greotrless grows Mere, Time In:�5pm <br /> Time Out: 12:43 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: CHEVRON#1714 Date: 01/14/2020 <br /> Address: 1442 COLONY DR, RIPON 95366 <br /> Owner/Operator: CHEVRON PRODUCTS COMPANY(A DIVISION OF CHEVRON U.S Telephone: (925)842-9002 <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Diced onion, on the condiments cold hold which was accidentally off, has temp 63F. Provide 41 F or <br /> below today. Manager voluntarily discarded the diced onions and prepared new batch and turned on the cold hold unit. <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: Karina Gordillo Expiration Date: November 09,2022 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 131 °F <br /> Quaternary Ammonia(QA): 300 ppm Hand Sink Temp: 106°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Diced onion--Condiments cold hold--63.00°F Mop sink--125.00°F <br /> Sandwiches warmer--143.00°F Hand sink--Rest room--102.00°F <br /> 3 D Bev Air cooler/sandwiches--32.00°F Hot Dog--Roller--187.00°F <br /> Walk in cooler--41.00°F <br /> NOTES <br /> Facility is using 4 hours time control for sandwiches on warmer. <br /> Sanitizer bucket with QUAT 300 ppm. <br /> QUAT test strips are available. <br /> Last inspection report is available on site. <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: 0 Name and Title: Karina Gordillo, Store Manager <br /> EH Specialist: GEHANE FAHMY Phone: (209)953-7698 <br /> FA0014638 PR0521552 SCO01 01/14/2020 <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 />