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SANOAQU I N Environmental Health Department <br /> C O LJ NI T Y I Y Time In: 920 am <br /> Time Out: 10:00 am <br /> Greorness grow$ here, <br /> Food Program Service Request Inspection Report <br /> Name of Facility: SHELL 1-5 Date: 09/10/2021 <br /> Address: 717 W EIGHTH ST , STOCKTON 95206 <br /> Requestor: AAKASH PATEZ/KESAR PETROLEUM INC, SHELL 1-5 Telephone: (408)329-8089 <br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0084170 <br /> Inspection Type: 061 -CONSULTATION <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:MAJOR(corrected on site):The 1 door True is 63F. Food in this unit is 61 F(cheese, meat, sour cream). <br /> Immediately discard all potentially hazardous food. Discontinue the use of this unit to store PHF. Corrected on site. <br /> MINOR:The Coffeemate dispnser is 44F(product is 43F). Reduce the temperature to 41 F or below. Correct today. <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:One person shall obtain the 5 year Food Safety Certificate (also called the Food Manager)within 60 <br /> days. Once obtained, e-mail or text a copy to 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:Obtain chlorine 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. (I 14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> #39 Thermometers Provided/Accurate/Easily Visible <br /> OBSERVATIONS:Obtain a properly functioning probe thermometer by 1 week. <br /> CALCODE DESCRIPTION:An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be <br /> available to the food handler. A thermometer+/-2#F shall be provided for each hot and cold holding unit of potentially hazardous foods <br /> and high temperature warewashing machines. (114157, 114159) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> FA0015274 SR0084170 SC061 09/10/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 2 Food Program Service Request Inspection Report <br />