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Environmental Health Department <br />Facility Name and Address: DONUTS & MORE, 2603 E FREMONT ST, STOCKTON 95205 <br />Food Program Official Inspection Report <br /> #40 Proper Use and Storage of Wiping Cloths <br />OBSERVATIONS: Observed unclean wiping cloths on the mixer, drainboard of the ware wash sink, and other locations in <br />the back. Used wiping cloths may contain unhealthy levels of bacteria and can potentially cross-contaminate food items <br />when placed on food contact surfaces. Discontinue practice today. Store wiping cloths that are still in use inside a bucket <br />containing sanitizing solution at 100 - 200 PPM chlorine or 200 - 400 PPM quat. Place unclean wiping cloths that are no <br />longer in use inside the dirty linen bag. Correct today. <br />CALCODE DESCRIPTION: Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food <br />shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e)) <br /> #45 Floors, Walls, Ceilings; Clean and Maintained <br />OBSERVATIONS: Observed food debris on the floor in the back wash area and donut prep area. Detail clean these areas <br />within one week. Maintain clean as needed daily. <br />---------------------------------------------------------- <br />Observed black buildup on the wall backsplash for the 2-compartment sink. Clean and sanitize area within three days. <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 /> 127 <br /> 100 <br />Johny Sophorn September 10, 2026 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />Sliding door cooler -- Front -- 35.00º F Sliding 2-dr cooler -- 36.00º F <br />Whirlpool Refrigerator/Freezer -- Refrigerator -- 41.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />No Major Violations. <br />Print and maintain a copy of the most current inspection report on-site. <br />Please note: To minimize person-to-person contact, the signature of the person receiving the inspection report was not <br />captured. <br />Note: A Whirlpool residential refrigerator/freezer is used for cold storage. At the time of replacement, the new equipment must <br />be commercial food grade and certified for sanitation by an American National Standards Institute (ANSI) accredited <br />certification program. <br />Page 2 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0002002 PR0161743 SC001 12/27/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD