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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> 7fa�p[r+85S grows here. TimeIn:�'15pm <br /> Time Out: 1:35 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: SSONG'S HOTDOG Date: 10/04/2021 <br /> Address: 1217 W MARCH LN, STOCKTON 95207 <br /> Owner/Operator: VO, KEOVILAY JUDY Telephone: <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 10/11/2021 <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 MAJOR <br /> OBSERVATIONS:The 3 door prep cooler and the walk in cooler are not cold enough.All potentially hazardous foods shall <br /> always be maintained at 41 F or lower. Correct immediately. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:Saw towels on counters. Store in use towels in bucket with 200 ppm quaternary ammonium. <br /> Sanitizer level at 3 comp sink is low at 100 ppm.Adjust solution to 200 ppm or higher. Correct today. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(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 /> #38 Approved/Sufficient Ventilation and Lighting <br /> OBSERVATIONS:There are 3 fryers underneath hood at food prep(front area). Edge of fryer goes over the 6 inch gap that <br /> is needed for the proper entrapment of grease vapors. Remove fryer that is put of service and move the 2 other fryers <br /> towards the middle of hood. Correct by 1 week. <br /> CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases,heat,grease, vapors and smoke and be approved by <br /> the local building department. Canopy-type hoods shall extend 6"beyond all cooking equipment.All areas shall have sufficient ventilation <br /> to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window,an air shaft, or a <br /> light-switch activated exhaust fan,consistent with local building codes. (114149, 114149.1)Adequate lighting shall be provided in all areas <br /> to facilitate cleaning and inspection.Light fixtures in areas where open food is stored,served,prepared,and where utensils are washed <br /> shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Yadira Acosta Luna Expiration Date:January 11,2025 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 135°F <br /> Quaternary Ammonia(QA): 100 ppm Hand Sink Temp: 134°F <br /> FA0001260 PRO160164 SCO01 10/04/2021 <br /> EHD 16-23 Rev.09/16/2020 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 />