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S ` ` , J O A Q U I N Environmental Health Department <br /> C0U "ATY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: MARCHS LIQUORS,47 W HARDING WAY, STOCKTON 95204 <br /> #23 Rodents, Insects or Animals Inside Facility <br /> OBSERVATIONS:There is a small amount of rat droppings on floor next to old and empty 3 door freezer at dry storage. <br /> Floors are sticky. Employee stated that they are in the process of cleaning that area. Clean/sanitize today and set up traps. <br /> Facility shall be pest free. <br /> CALCODE DESCRIPTION:Each food facility shall be kept free of vermin:rodents(rats,mice), cockroaches,flies.(114259.1, 114259.4, <br /> 114259.5) <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Provide chlorine test strips. Maintain level at 100 ppm when sanitizing. <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (I 14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> #36 Equipment/Utensils/Linens: Proper Storage/Use <br /> OBSERVATIONS:Walk in fan covers(in large unit)were removed (they are being cleaned). Replace by 2 days. <br /> CALCODE DESCRIPTION:All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from <br /> food and food-contact surfaces. (114185.3- 114185.4) Utensils and equipment shall be handled and stored so as to be protected from <br /> contamination. (114074-114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) <br /> #39 Thermometers Provided/Accurate/Easily Visible <br /> OBSERVATIONS:Provide a probe thermometer and maintain hot food at 135 F or higher. <br /> CALCODE DESCRIPTION:An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be <br /> available to the food handler. A thermometer+/-2#F shall be provided for each hot and cold holding unit of potentially hazardous foods <br /> and high temperature warewashing machines. (114157, 114159) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 117°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> hot dogs- retail--175.00°F large walk in--retail--35.00°F <br /> water--mop sink--122.00°F small walk in--retail--39.00°F <br /> 1 door true--retail--39.00°F <br /> NOTES <br /> No comment entered. <br /> FA0002578 PRO160623 SCO01 02/14/2020 <br /> EHD 16-23 Rev.06/30/15 Page 2 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 />