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SAN J a A Q U I N Environmental Health Department <br /> COUNTY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: WOODBRIDGE AM/PM, 18806 N LOWER SACRAMENTO RD, WOODBRIDGE 95258 <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Observed debris on flooring in back room. Detail clean areas under and around equipment. <br /> CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> #47 Signs Posted; Last Inspection Report Available <br /> OBSERVATIONS:Last inspection is not on site. Maintain most recent inspection report. <br /> CALCODE DESCRIPTION:Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash <br /> hands after using the restroom(113953.5)(b)No smoking signs shall be posted in food preparation, food storage, warewashing, and <br /> utensil storage areas(113978). (c)Consumers shall be notified that clean tableware is to be used when they return to self-service areas <br /> such as salad bars and buffets. (d)Any food facility constructed before January 1, 2004, without public toilet facilities, shall prominently <br /> post a sign within the food facility in a public area stating that toilet facilities are not provided(113725.1, 114381 (e)). Proper posting of <br /> nutritional information at facilities with 20 or more chains in California(114094). <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Sandesh K Bola Expiration Date: March 21,2021 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> handsink--restroom hand sink--121.00°F hot water--3comp--120.00°F <br /> warm water--prep area--100.00°F walk-in--41.00°F <br /> chili cheese 143.00°F display 41.00°F <br /> 7 up display -41.00°F Grab Heat N Eat--display refrigerator--41.00°F <br /> cheeseburger--2 door hot case--158.00°F 2 door Pepsi display refrigerator--41.00°F <br /> nacho cheese--142.00°F 2 door display referigerator--next to soda dispenser syrups <br /> 44.00°F <br /> hot water--mop sink--121.00°F <br /> NOTES <br /> sanitizer bucket 300 ppm (quat) <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: Sandesh K Bola, sig not captured <br /> EH Specialist: STEPHANIE RAMIREZ Phone: <br /> FA0003199 PRO162610 SCO01 09/02/2020 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 2 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 />