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SAN,3IJOAQUIN Environmental Health Department <br /> Time In: Q,20 am <br /> -COUNTY- <br /> Time Out: 10:20 am <br /> Greotness grows here. <br /> Food Program Service Request Inspection Report <br /> Name of Facility: CAPTAIN CRAB Date: 11/13/2020 <br /> Address: 2702 W MARCH LN, STOCKTON 95219 <br /> Requestor: PETER WOO, TW DESIGNERS Telephone: (510)742-1133 <br /> Program Element: 1601 - FOOD PLAN CHECK Request#: SR0082159 <br /> Inspection Type: 523- Plan Check/Report Review <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 rause foodborne illness.All major violations must be corrected immediately.Noncompliance may warrant immediate closure of <br /> the food facility. <br /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:All hand wash stations shall be provided with soap and paper towel dispensers <br /> Hand sink at ware washing lacks hot water. Repair faucet as to provide warm water of 100-108 F <br /> Customer rest room sinks lack warm water of 100-108 F. Adjust to correct temperature. Use a probe thermometer to check <br /> temperature. <br /> Waitress station lacks hand sink. One shall be installed with splash guards of at least 6 inches in height. It shall have both <br /> hot and cold water. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair.(113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of <br /> utensils and equipment.(113953, 113953.1, 114067(f)) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS: Right end walk in cooler shall be adjusted to 41 F or lower <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 4 V 45°F or at or above 135°F.(113996, 113998, <br /> 114037, 114343(a)) <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:Dishwasher shall be provided with either 50 ppm chlorine during rinse or 160 F heat on plate and 180 F <br /> on manifold. <br /> The 3 comp sink shall have either 100 ppm chlorine or 200 ppm quat for last rinse <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized.(113984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101(b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) <br /> FA0002042 SR0082159 SC523 11/1312020 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 3 Food Program Service Request Inspection Report <br />