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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: THE RESERVE AT SPANOS PARK, 6301 W EIGHT MILE RD, STOCKTON 95219 <br /> #36 Equipment/Utensils/Linens: Proper Storage/Use <br /> OBSERVATIONS:Observed a bowl used as a'scoop'for food spices in Cambro container. <br /> Discontinue this practice. <br /> Use a utensil with handle for scoop. <br /> CALCODE DESCRIPTION:All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from <br /> food and food-contact surfaces. (114185.3- 114185.4) Utensils and equipment shall be handled and stored so as to be protected from <br /> contamination. (114074-114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Observed debris in air vent above food equipment storage rack in kitchen. <br /> Clean. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Terry Martinez Expiration Date:October 17,2022 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 121 IF <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 111 °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> walk-in--41.00°F 3 comp--121.00°F <br /> 3 comp--bar--123.00°F 1 door reach-in--under prep--41.00°F <br /> 2 door reach-in/under prep--across cooking--38.00°F 4 door cold drawer--under griddle--38.00°F <br /> hand sink--bar--100.00°F prep sink--121.00°F <br /> hand sink--near walk-in--111.00°F 3 door reach-in across hand sink--bar--31.00°F <br /> mop sink--122.00°F <br /> NOTES <br /> sanitizer bucket 200ppm (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: Barry Easter, chef, sig not captured <br /> EH Specialist: STEPHANIE RAMIREZ Phone: <br /> FA0012039 PR0515086 SCO01 12/02/2020 <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 />