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Program Element: 1602 - FOOD CONSULTATION <br />Telephone: (209) 815-8668 Requestor: RICHARD HOGAN, LOWER DECK SNACK BAR - UPPER DECK SNACK B <br />Inspection Type: 061 - CONSULTATION <br />Address: 1051 RIVER ISLANDS PKWY , LATHROP 95330 <br />Date: 06/10/2021Name of Facility: ISLANDERS FIELD BASEBALL CONCESSIONS <br />Food Program Service Request Inspection Report <br /> 2:40 pm <br /> 2:03 pm <br />Time Out: <br />Time In: <br />Request #: SR0083607 <br />Environmental Health Department <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: One person shall obtain the 5 year Food Safety Certificate within 60 days. Once obtained, send a copy to <br />inspector Kadeanne Linhares (klinhares@sjgov.org / 209-616-3025). <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 /> #34 Warewashing Facilites Maintained <br />OBSERVATIONS: Quat sanitizer test strips are needed. Obtain Quat sanitizer test strips by 1 week. <br />CALCODE DESCRIPTION: Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br />materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br />114101.1, 114101.2, 114103, 114107, 114125) <br />OVERALL INSPECTION NOTES AND COMMENTS <br />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 200 <br /> 120 <br /> 100 <br />needed <br />lower 2 door Saba prep -- 30.00º F lower hand sink -- 100.00º F <br />upper 2 door Nord -- 36.00º F upper 3-comp -- 120.00º F <br />lower 3-comp -- 120.00º F upper 1 door Nord -- 39.00º F <br />hot dog -- 151.00º F cooked burger -- 183.00º F <br />lower 2 door Saba freezer (under the stands) -- 30.00º F burger patty -- 34.00º F <br />lower 1 door Nord freezer -- 7.00º F sliced cheese -- 39.00º F <br />restroom hand sinks -- 100.00º F -- Facilities management is the <br />RP for restroom maintenance. <br />lower 2 door Nord -- 37.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />No signature obtained / COVID-19 <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program Service Request Inspection Report <br />FA0025362 SR0083607 SC061 06/10/2021