COMPLIANCE INFO_2021 - Laserfiche WebLink

Home Browse Search

Program Element: 1601 - FOOD PLAN CHECK Telephone: (209) 817-6623 Requestor: H&G MANAGEMENT LLC, JOSE GALVAN Inspection Type: 523 - Plan Check/Report Review Address: 116 N HUNTER ST , STOCKTON 95202 Date: 06/11/2021Name of Facility: FED Food Program Service Request Inspection Report 2:15 pm 1:40 pm Time Out: Time In: Request #: SR0083152 Environmental Health Department VIOLATIONS AND CORRECTIVE ACTIONS 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; 113700. All violations must be corrected within specified timeframe. Violations that are classified as "MAJOR" pose an immediate threat to public health and have the potential to cause foodborne illness. All major violations must be corrected immediately. Non-compliance may warrant immediate closure of the food facility. #1 Demonstration of Knowledge OBSERVATIONS: The owner/operator must take a food safety class/exam within 60 days from the date the permit is issued and provide this department with copy of the certificate when obtained. All other employees must obtain food handler cards within 30 days of employment and maintain copies at the facility. CALCODE DESCRIPTION: All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1) Any food handler hired after June 1, 2011 shall obtain a Food Handler Card within 30 days (113948). #38 Approved / Sufficient Ventilation and Lighting OBSERVATIONS: Canopy hoods must overhang, or extend a horizontal distance of at least 6 inches beyond the outer edge of the cooking surfaces on all open sides. This distance is to be measured from the inside lip of the hood. 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) #40 Proper Use and Storage of Wiping Cloths OBSERVATIONS: Make sure to set up sanitizer solutions for wiping cloths used more than once. 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 sanitizer. (114135, 114185.1 114185.3 (d-e)) OVERALL INSPECTION NOTES AND COMMENTS Chlorine (Cl): Name on Food Safety Certificate:Expiration Date: ppmQuaternary Ammonia (QA): Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F Hand Sink Temp:º F OBSERVATIONS 50 121 100 Page 1 of 2EHD 16-23 Rev. 06/30/15 Food Program Service Request Inspection Report SR0083152 SC523 06/11/2021