Laserfiche WebLink
SHAWN <br /> —COUNTY <br /> Environmental Health Department <br /> �. �J r� <br /> t 7Y - L. <br /> COUNTY Time In: 11:30 am <br /> - rT� <br /> Time Out: 11:45 am <br /> <1 Greotrless grows here, <br /> Food Program Service Request Inspection Report <br /> Name of Facility: WETZEL'S PRETZELS Date: 10/24/2023 <br /> Address: 10355 TRINITY PKWY, STOCKTON 95219 <br /> Requestor: MUHAMMAD BABLU MOLLA Telephone: (559)293-9743 <br /> Program Element: 1601 -FOOD PLAN CHECK Request#: SR0086578 <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:Observed hot water temperature at 3 compartment sink to be 111 F. Provide and maintain hot water at a <br /> minimum of 120 F at this sink. Correct prior to operation. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 111 °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Hand sink--front--101.00°F mop sink--132.00°F <br /> hand sink--back next to 3 comp sink--100.00°F True upright refrigerator--40.00°F <br /> 3 comp sink--111.00°F <br /> NOTES <br /> Pre final inspection. <br /> Final inspection required before obtaining operating permit. <br /> Note: For final inspection have paper towels in paper towel dispenser and soap in soap dispenser at hand sinks. Raise hot <br /> water temperature at 3 compartment sink to a minimum of 120 F. Provide sanitizer at warewash station with sanitizing test <br /> strips. Obtain food manager certificate latest within 60 days of operation. <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: <br /> EH Specialist: FRANCISCO RUIZ Phone: (209)616-3032 <br /> SR0086578 SC523 10/24/2023 <br /> EHD 16-23 Rev.07/05/2022 Page 1 of 1 Food Program Service Request Inspection Report <br />