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Environmental Health Department <br />Facility Name and Address: YASOO YANI, 326 E MAIN ST, STOCKTON 95202 <br />Food Program Official Inspection Report <br /> #40 Proper Use and Storage of Wiping Cloths <br />OBSERVATIONS: Observed unclean wiping cloths on cook line equipment, floor, and hood. Used wiping cloths may <br />contain unhealthy levels of bacteria and can potentially cross-contaminate food items when placed on food contact surfaces. <br />Discontinue practice today. Store wiping cloths that are still in use inside a bucket containing sanitizing solution at 100 - 200 <br />PPM chlorine or 200 - 400 PPM quat. Place unclean wiping cloths that are no longer in use inside the dirty linen bag away <br />from food prep, contact, and storage areas. 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 floor damage at the kitchen cook line, dry storage area, and dish wash area. Repair floor with <br />like materials to ensure no loose material or bare floor is exposed. Correct within 30 days. <br />-------------------------------------------------------------------------------------------------------------------- <br />Observed debris under the mats inside the walk-in cooler. Clean area today. <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 />Needed <br />OVERALL INSPECTION NOTES AND COMMENTS <br />Walk-in cooler -- 36.00º F Hot hold unit -- 138.00º F <br />Superior 2-dr cooler -- 35.00º F Coca Cola 2-dr cooler -- 35.00º F <br />True 2-dr prep cooler -- 41.00º F Mop sink -- 125.00º 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 />Note: The signature of the person receiving the inspection report was not captured. <br />Page 2 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0001885 PR0160866 SC001 04/13/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD