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Environmental Health Department <br />Facility Name and Address: HULAS, 2261 JACKSON AVE, ESCALON 953202050 <br />Food Program Official Inspection Report <br /> #34 Warewashing Facilites Maintained <br />OBSERVATIONS: Chlorine test strips are not available on site. Provide test strips in 3 days. <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 /> #36 Equipment/Utensils/Linens: Proper Storage / Use <br />OBSERVATIONS: 20lbs CO2 tank is not secured. Secure the tank today. <br />CALCODE DESCRIPTION: All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from <br />food and food-contact surfaces. (114185.3 - 114185.4) Utensils and equipment shall be handled and stored so as to be protected from <br />contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) <br /> #45 Floors, Walls, Ceilings; Clean and Maintained <br />OBSERVATIONS: Wall, under hood filter, has some grease. Clean wall today and as needed. <br />CALCODE DESCRIPTION: The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor <br />surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily <br />cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original <br />unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), <br />114266, 114268, 114268.1, 114271, 114272) <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 /> 50 125 <br /> 125 <br />Expired <br />OVERALL INSPECTION NOTES AND COMMENTS <br />2 D reach in cooler/ under prep table -- Cooking area -- 39.00º F 1 CO2 tank -- 20.00º L <br />Walk in cooler -- 41.00º F 2 CO2 tanks -- 100.00º L <br />1 D Spartan reach in cooler/ under prep table -- Front -- 41.00º F Soft serve vanilla ice cream -- Ice cream dispenser/ front -- 37.00º <br />F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />2 comp sink is used as hand sink fully supplied with soap and paper towels. <br />Facility does not have a mop sink. Waste water will be disposed in the floor sink underneath the 2 comp sink. <br />Sanitizer buckets are set up with chlorine 100 ppm. <br />Food items on the hot hold are at 135F or more. <br />Page 2 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0000002 PR0161454 SC001 11/30/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD