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Time In: R 1 D nm <br /> Time Out: 8:35 am <br /> a�as�tt~. San Joaquin County <br /> 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 /> Fd <br /> Food Program Service Request Inspection Report <br /> Name of Facility: THE WAGON#4DV1299 Date: 02/16/2016 <br /> Address: 730 S CALIFORNIA ST, STOCKTON 95203 <br /> Requestor: JOSE A AGUILERA, THE WAGON Telephone: (209) 594-8783 <br /> Program Element: 1603 - FOOD VEHICLE INSPECTION Request#: SR0074133 <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS: Provide food handler card by 30 days and food manager by 60 days. <br /> CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br /> assigned duties. (113947)Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an <br /> employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, <br /> 2011 shall obtain a Food Handler Card within 30 days(113948). <br /> #39 Thermometers Provided/Accurate/Easily Visible <br /> OBSERVATIONS: Provide thermometer for cooler by 1 week. <br /> CALCODE DESCRIPTION:An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be <br /> available to the food handler. A thermometer +/-2#F shall be provided for each hot and cold holding unit of potentially hazardous foods <br /> and high temperature warewashing machines. (114157, 114159) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: OF <br /> FOOD ITEM --LOCATION --TEMP°F--COMMENTS <br /> steam table--212.00°F cooler--41.00°F <br /> NOTES <br /> Keep hot foods at 135 F or higher and cold at 41 F or lower <br /> Use one tablespoon of bleach per gallon of water to sanitize <br /> ok to issue permit. Program 1633. Fee$145 <br /> LIC 4DV1299 <br /> VIN LCAUSO4155T355798 <br /> SR0074133 SC061 02/16/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program Service Request Inspection Report <br />