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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> Crearrie3S grows here, Time In: 2:11 pm <br /> Time Out: 3:55 om <br /> Food Program Official Inspection Report <br /> Name of Facility: SHELL 1-5 Date: 08/12/2020 <br /> Address: 717 W EIGHTH ST, STOCKTON 95206 <br /> Owner/Operator: DANGTRAN, JOE Telephone: (408)666-0009 <br /> Program Element: 1615-RETAIL MKT 301-2000 SQ FT(PREPKGD/LTD 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:The shredded cheese at the taqueria is 45F. Decrease temperature to 41 F or below. <br /> The coffee creamer dispenser is 48F(creamer is 44F). Decrease temperature to 41 F or below. <br /> Correct today. <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 /> #29 Toxic Substances Properly Identified/Stored/Used <br /> OBSERVATIONS:Observed a can of Raid at the 3 comp sink. Remove household insecticide from facility today. <br /> CALCODE DESCRIPTION:All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, <br /> utensils,packing material and food-contact surfaces. (114254, 114254.1, 114254.2) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Joe Dangtran Expiration Date:August 21,2020 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 130°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 1 door True-taqueria- 40.00°F Nestle creamer dispenser--48.00°F--*creamer is 44F <br /> 1 door True--39.00°F egg roll--136.00°F <br /> shredded cheese--45.00°F 1 comp prep sink--120.00°F <br /> walk-in cooler -39.00°F asada-hot hold 140.00°F <br /> rice-hot hold- 140.00°F beans-hot hold 141.00°F <br /> 2 door Avantco hot hold cabinet--170.00°F tamale--171.00°F <br /> NOTES <br /> FA0015274 PR0524144 SCO01 08/12/2020 <br /> EHD 16-23 Rev.08/10/2020 Page 1 of 2 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD <br />