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SAN <br /> 1` ` e J O 1a Q U I N Environmental Health Department <br /> C 0 U A i `l <br /> Food Program Official Inspection Report <br /> Facility Name and Address: JUMPN TASTEBUDS LLC, 4950 PACIFIC AVE, STOCKTON 95207 <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:Chlorine sanitizing test strips were not available at the facility. Obtain sanitizing test strips to ensure <br /> proper sanitation of food preparation and contact surfaces, dishes and utensils. Correct within seven days. <br /> Observed build-up on the ice baffle inside the ice machine. Clean and sanitize to prevent contamination of ice. Correct <br /> today. <br /> Bucket with sanitizer to store cleaning cloths was not set up. Set up sanitizer bucket with cleaning cloths at 100 ppm when <br /> food prep starts and clean on a routine basis. Correct today. (REPEAT) <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) <br /> #27 Food Protected from Contamination <br /> OBSERVATIONS:Observed cardboard liners on counters under the hood. Remove cardboard as they are not cleanable <br /> surfaces to protect food prep and storage areas from contamination. Correct today. <br /> Observed two pairs of shoes stored on the bottom shelf of a table across from the three compartment sink. Shelf contained <br /> food preparation items. Store personal items away from areas where food is stored and prepared.This was corrected on <br /> site. <br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a,b, c,d, t), 113986, 114060, <br /> 114067(a, d,e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Needed Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 128°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 131 °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Chicken Steam table--160.00°F Ground beef--Steam table--157.00°F <br /> Prep sink 120.00°F Carbon dioxide--50.000 L <br /> Hand sink Kitchen-front--118.00°F Steam table--150.00°F <br /> Walk-in cooler--41.00°F <br /> NOTES <br /> Routine inspection. No major violations identified.Time was given for correction of minor violations. No re-inspection needed. <br /> Inspection report was discussed with Marqyise Foster(Owner). Official inspection report was emailed to the operator. <br /> Maintain a copy of official inspection report on-site. <br /> To minimize person-to-person contact,the signature of the person receiving the inspection report was not captured. <br /> FA0018084 PR0526711 SCO01 07/07/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 2 of 3 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD <br />