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SAN.5 ��Q N Environmental Health Department <br /> Time In: 9:10 am <br /> i ,. COUNTY <br /> Time Out: 9:55 am <br /> Greatness yrDws hp w <br /> Food Program Service Request Inspection Report <br /> Name of Facility: BANNER ISLAND BALLPARK Date: 01/27/2020 <br /> Address: 404 W FREMONT ST, STOCKTON 95203 <br /> Requestor: PATRICK DAY, PROFESSIONAL SPORTS CATERING Telephone: (860) 513-8151 <br /> Program Element: 1602 - FOOD CONSULTATION Request#: SR0081618 <br /> Inspection Type: 061 - CONSULTATION <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> FOOD ITEM --LOCATION --TEMP°F--COMMENTS <br /> No Temperature Data Collected <br /> NOTES <br /> Ok to issue 15 permits once fees are paid. New owners stated that they may want to re-activate some inactive permits in the <br /> near future <br /> Programs 1624 (x2) <br /> 1613 (x4) <br /> 1615 (x2) <br /> 1680 (x1) <br /> 1690 (x6) <br /> Work on the following requirements: <br /> 1. All employees shall have food handler cards by 30 days from hire <br /> 2. All satellite carts shall have a hand washing station. For beer draft carts that lack hand sinks-ok to use insulated water <br /> containers with warm water of 100-108 F, use a bucket to collect dirty water and provide soap and paper towels. <br /> 3. If any floors, ceilings, walls, sinks, equipment, ect are in disrepair, all repairs shall be completed by April 2020. <br /> 4. Provide a probe thermometer for each concession or food cart. <br /> 5. Provide sanitizer test strips. <br /> 6. Keep potentially hazardous foods at 41 F or lower/135 F or higher. <br /> 7. Hot water from all kitchen faucets shall be 120 F or higher. <br /> 8. Store all food 6 inches fromfloors. <br /> 9. Post SB180 at all food sales concessions and carts. <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 /> /� <br /> Received by: V �0�� 1 / Name and Title: Patrick Day, Division President, PSC <br /> EH Specialist: MARIBEL FLOHRSCHUTZ Phone: (209) 953-7817 <br /> FA0016113 SR0081618 SC061 01/27/2020 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 1 Food Program Service Request Inspection Report <br />