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Time In: 1:50 pro <br /> Time Out: 2:20 pm <br /> a�rN San Joaquin County <br /> �OC�.COG <br /> ry, Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> .. �; Telephone:(209) 468-3420 Fax:(209)464-0138 Web:www.sjgov.org/ehd <br /> 9�;FORa <br /> Food Program Official Inspection Report <br /> Name of Facility: OLD SPAGHETTI FACTORY, THE Date: 01/22/2016 <br /> Address: 2702 W MARCH LN, STOCKTON 95207 <br /> Owner/Operator: STOCKTON SPAGHETTI RESTAURANT Telephone: (209)473-3695 <br /> Program Element: 1626 - RESTAURANT/BAR 101 + SEATS <br /> Inspection Type: INSPECTION/REINSPECTION 1 hr minimum <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 /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: °F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: -F <br /> FOOD ITEM--LOCATION --TEMP°F --COMMENTS <br /> No Temperature Data Collected <br /> NOTES <br /> All violations written 01/07/16 were corrected <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: Name and Title: jamie ruben, general manager <br /> EH Specialist: MARIBEL FLOHRSCHUTZ Phone: (209) 953-7817 <br /> FA0002042 PRO160501 SC333 OV2212016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 1 Food Program OIR <br />