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Environmental Health Department <br />Time In: <br /> 5:10 pm <br /> 5:00 pm <br />Time Out: <br />Program Element: 1680 - COMMISSARY (MFPU & FOOD PREP) <br />Telephone: (209) 607-5096 Owner/Operator: LEVY RESTAURANTS <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 404 W FREMONT ST, STOCKTON 95203 <br />Date: 06/26/2022Name of Facility: STOCKTON PORTS <br />Food Program Official Inspection Report <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 <br />OBSERVATIONS: The hot holding temperature inside the Metro Flavor View warmer was observed at 131 F. Adjust unit so <br />that it maintains 135 F or above. 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 /> #38 Approved / Sufficient Ventilation and Lighting <br />OBSERVATIONS: Observed a burnt out light in the hood and in the large walk-in. Adequate lighting shall be provided in all <br />areas to facilitate cleaning and inspection where open food is stored, served, and prepared. Correct today. <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 />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 /> 200 <br /> 120 <br /> 105 <br />Ian Andrew May 24, 2024 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />Hand sink -- Right of grill area -- 113.00º F Large walk-in -- 40.00º F <br />Prep sink -- 135.00º F Keg walk-in -- 41.00º F <br />Hand sink -- By three compartment sink -- 103.00º F Mop sink -- 123.00º F <br />Walk-in -- 41.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0016113 PR0526043 SC001 06/26/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD