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° r I Environmental Health Department
<br /> SAN-6-JOAQU
<br /> CaLJT
<br /> Greotness grows here.
<br /> Food Program Service Request Inspection Report
<br /> Facility Name and Address: CLUB RIO DE JANEIRO RESTAURANT, 315 S HUNTER ST, STOCKTON 95203
<br /> #34 Warewashing Facilites Maintained
<br /> OBSERVATIONS:The 3-compartment sink does not have drain boards. Provide a 3-compartment sink with two(2)drain
<br /> boards, one for soiled utensils and one for clean utensils. Correct prior to permit issuance.
<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. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a),
<br /> 114101.1, 114101.2, 114103, 114107, 114125)
<br /> #35 Equipment/Utensils Approved and in Good Repair
<br /> OBSERVATIONS:The functionality of the exhaust hood was not demonstrated during the inspection because former owner
<br /> stated that it is in need of the routine servicing. Mechanical exhaust ventilation equipment shall be provided over all cooking
<br /> equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.All mechanical
<br /> exhaust ventilation equipment shall be installed and maintained in accordance with the California Mechanical Code. Makeup
<br /> air shall be provided the rate of that exhausted. Correct prior to permit issuance.
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<br /> The functionality of existing hot and cold holding equipment was not demonstrated during the inspection.All manufactured
<br /> and custom-made food service equipment must be certified for sanitation by an American National Standards Institute
<br /> (ANSI)accredited certification program. Provide prior to permit issuance.
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<br /> The fire suppressant will need to be approved by the fire department. Provide proof prior to permit issuance.
<br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment
<br /> shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5,
<br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182)
<br /> #38 Approved/Sufficient Ventilation and Lighting
<br /> OBSERVATIONS:Observed the kitchen was lacking sufficient lighting. Provide enclosed light fixtures, or shatterproof
<br /> shields for light fixtures, over all areas where food is prepared, utensils cleaned, or open food is stored.The lighting should
<br /> be sufficient to produce the following light intensity: a.) Fifty(50)foot candles, as measured thirty(30)inches off the floor, in
<br /> any room in which food is prepared, manufactured, processed, or packaged. b.)Twenty(20)foot candles where food is self
<br /> served, stored in refrigerators, or at dry storage, handwashing,warewashing, equipment and utensil storage areas, and
<br /> toilet rooms. c.)Ten (10)foot candles at walk-in refrigeration units or dry storage area. Correct prior to operation.
<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 /> FA0001771 SR0084902 SC061 02/23/2022
<br /> EHD 16-23 Rev.09/16/2020 Page 2 of 4 Food Program Service Request Inspection Report
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