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SANJOAQUI Environmental Health Department
<br /> ,n !�-L. x COU T Time In: 9:15 am
<br /> € Time Out: 9:45 am
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<br /> Food Program Service Request Inspection Report
<br /> Name of Facility: COCOS FOOD Date: 05/26/2022
<br /> Address: 1616 E MARCH LN , STOCKTON 95210
<br /> Requestor: JUNG LEE, JL DESIGN & BUIL Telephone: (916)712-8646
<br /> Program Element: 1601 -FOOD PLAN CHECK Request#: SR0084575
<br /> Inspection Type: 523-Plan Check/Report Review
<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 C11 walk-in cooler and left produce walk-in cooler were 60 F and 56 F respectively. Provide 41 F or
<br /> below.
<br /> The B3 walk-in freezer was 47 F. Provide below 32 F.
<br /> Provide 41 F or below in meat department if meat will be left out or meat grinding will not be continuous.
<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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization
<br /> OBSERVATIONS:Provide sanitizer and appropriate test strips at chicken restaurant, soup restaurant, seafood department,
<br /> meat department, and produce department 3 comp sinks prior to operating.
<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 /> #35 Equipment/Utensils Approved and in Good Repair
<br /> OBSERVATIONS:Provide splash guards between prep sinks and 3 comp sinks drainboards at chicken restaurant and
<br /> produce department. Splash guards must be at least 6 in. high and extend from back to front between prep sinks 3 comp
<br /> sink drainboards.
<br /> Observed leaking from seafood department fan. Per contractor they have already ordered the drip pan but it has not arrived
<br /> yet. Repair leak.
<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 /> SR0084575 SC523 05/26/2022
<br /> EHD 16-23 Rev.09/16/2020 Page 1 of 3 Food Program Service Request Inspection Report
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