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FJ1i+ " J O i " + k III�L r Environmental Health Department <br /> —C. C;l J I T�'IUI I <br /> Food Program Official Inspection Report <br /> Facility Name and Address: LA PERLA,4337 E MAIN ST, STOCKTON 95215 <br /> #38 Approved/Sufficient Ventilation and Lighting <br /> OBSERVATIONS:Observed a gas burner partially outside the exhaust hood canopy. The exhaust hood canopy shall extend <br /> six inches beyond all cooking equipment. Move the gas burner inward to provide a space of six inches from the exhaust hood <br /> canopy edge. Correct today. <br /> CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases,heat,grease,vapors and smoke and be approved <br /> by the local building department.Canopy-type hoods shall extend 6"beyond all cooking equipment.All areas shall have sufficient <br /> ventilation to facilitate proper food storage.Toilet rooms shall be vented to the outside air by a screened openable window,an air shaft, <br /> or a light-switch activated exhaust fan,consistent with local building codes. (114149, 114149.1)Adequate lighting shall be provided in <br /> all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored,served, prepared,and where utensils <br /> are washed shall be of shatterproof construction or protected with light shields.(114149.2, 114149.3, 114252, 114252.1) <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Observed several used wiping cloths on the food prep areas in the kitchen and meat departments. Used <br /> wiping cloths may contain unhealthy levels of bacteria and can potentially cross-contaminate food items when placed on food <br /> contact surfaces. Discontinue practice today. Store wiping cloths that are used more than once inside a bucket containing <br /> sanitizing solution at 100-200 PPM chlorine or 200-400 PPM quat. Place unclean wiping cloths that are no longer in use <br /> inside the dirty linen bag away 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:Repeat: Observed missing and broken tiles in the kitchen and meat department. Repair using similar <br /> material to ensure no loose materials or bare floor is exposed. Correct within 30 days. <br /> CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth, nonabsorbent,light-colored,and washable surfaces. All <br /> floor surfaces,other than the customer service areas,shall be approved,smooth,durable and made of nonabsorbent material that is <br /> easily cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in <br /> original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 <br /> (d), 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate Kulwant S Khaira Expiration Dated8/15/2027 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120 °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100 o F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> PRO528310 05/15/2024 <br /> EHD 16-23 Rev.09/16/2020 Page 3 of 4 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 />