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SAN J O a Q U I N Environmental Health Department C0U ;N i Y Food Program Official Inspection Report Facility Name and Address: TASTE OF BAE LLC, 5308 PACIFIC AVE, STOCKTON 95207 #30 Food Storage/Display Properly Labeled OBSERVATIONS:Large food bins are not labeled.A small bag of"flour"is open.All food from open bags shall be stored inside labeled and sealed containers. CALCODE DESCRIPTION:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b)) #36 Equipment/Utensils/Linens: Proper Storage/Use OBSERVATIONS: Ice scoop was left inside ice machine. It shall be stored inside a cleanable container. CALCODE DESCRIPTION:All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3- 114185.4) Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074-114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) #38 Approved/Sufficient Ventilation and Lighting OBSERVATIONS:Hood lacks filters. Filters shall always be provided when cooking or frying is taking place. They shall be immediately provided. CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases,heat,grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6"beyond all cooking equipment.All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window,an air shaft,or a light-switch activated exhaust fan,consistent with local building codes. (114149, 114149.1)Adequate lighting shall be provided in all areas to facilitate cleaning and inspection.Light fixtures in areas where open food is stored,served,prepared,and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) #39 Thermometers Provided/Accurate/Easily Visible OBSERVATIONS:Lack of probe thermometer. One shall be immediately obtained in order to check food temperatures. CALCODE DESCRIPTION:An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer+/-2#F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159) #40 Proper Use and Storage of Wiping Cloths OBSERVATIONS:There are clean and dirty towels thru-out. Keep clean towels in laundry bag and clean ones in cleanable bag or container. Start today. NOTE: keep in use towels in bucket with 100 ppm chlorine. Change solution every 2 hours. CALCODE DESCRIPTION:Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizes (114135, 114185.1 114185.3(d-e)) FA0002895 PRO162593 SCO01 10/19/2021 EHD 16-23 Rev.09/16/2020 Page 2 of 3 Food Program OIR 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD