Laserfiche WebLink
SAN <br /> J h A Q U I `N, =nvironmental Health Department <br /> COUNTY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: FOOD SOURCE#712, 2323 W HAMMER LN, STOCKTON 95209 <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Sanitizer bucket in bakery is at between 150ppm-200ppm (quat) . Provide sanitizer at a minimum of <br /> 200ppm (quat). <br /> Ok, corrected onsite, sanitizer bucket is now at 300 ppm (quat). <br /> CALCODE DESCRIPTION:Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) <br /> #43 Toilet Facilites Clean/Supplied/Maintained <br /> OBSERVATIONS:Women's restroom toilet(first stall)lacks toilet tank lid. Provide. <br /> Toilet tissue dispenser lacks cover(second toilet stall). Provide dispenser cover. <br /> CALCODE DESCRIPTION: Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a <br /> well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet <br /> facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons:in <br /> establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Rachel Z Morales Expiration Date: March 26,2023 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 300 ppm Hand Sink Temp: °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> hot water--produce 3 comp-- 120.00°F warm water women's public restroom--left hand sink(non <br /> adjustible faucet)--112.00°F <br /> hot case--chicken rotiesserie--143.00°F ham section--refrigerator bunker--41.00°F <br /> hot water--prep sink meat cutting room--120.00°F hot dog bunker--refrigerator sales floor--41.00°F <br /> warm water--Men's handsink public restroom--115.00°F hot water--mopsink--120.00°F <br /> Dairy walk-in--38.00°F 'Naked Juice"referigerator--39.00°F <br /> warm water--meat cutting room hand sink--113.00°F 3 door egg displlay referigerator--40.00°F <br /> walk-in--deli--40.00°F hot water--3 comp--126.00°F <br /> salad/salad dressing/trays--referigerator--40.00°F walk-in--produce(organic, prepackaged salads)--41.00°F <br /> cupcake/cakes--41.00°F 6 door bloom box--kmeat cutting room--40.00°F <br /> hot water--deli 3 comp--120.00°F "Save More With Value Packs"wall refeigerator--39.00°F <br /> chicken section--refeigerator endcap--39.00°F bacon--referigerator endcap--38.00°F <br /> "Cheese"wall referigerator--38.00°F Odwalla referigerator--32.00°F <br /> bacon wall refrigerator--41.00°F "Deli Meats"wall referigerator--39.00°F <br /> hot water--produce prep sink--120.00°F warm water--produce hand sink--103.00°F <br /> warm water--hand sink bakery--100.00°F 6 door displaty referigerator--(butter,jello, pasta)--37.00°F <br /> hot water--prep sink Deli--120.00°F walk-in--produce(fruits and veggies)--38.00°F <br /> meat walk-in--41.00°F warm water women's public restroom--right hand sink--101.00° <br /> F <br /> hot water--3 comp sink meat cutting room--126.00°F hot water--prep sink Deli--120.00°F <br /> cheese/pizza/potato salad section--referigerator--41.00°F <br /> FA0008113 PR0508494 SCO01 06/02/2020 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 3 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 />