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COMPLIANCE INFO_2024
EnvironmentalHealth
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EHD Program Facility Records by Street Name
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1600 - Food Program
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PR0160852
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COMPLIANCE INFO_2024
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Last modified
4/4/2024 9:59:54 AM
Creation date
3/22/2024 9:42:25 AM
Metadata
Fields
Template:
EHD - Public
ProgramCode
1600 - Food Program
File Section
COMPLIANCE INFO
FileName_PostFix
2024
RECORD_ID
PR0160852
PE
1626
FACILITY_ID
FA0001186
FACILITY_NAME
BEST WESTERN HERITAGE INN
STREET_NUMBER
111
Direction
E
STREET_NAME
MARCH
STREET_TYPE
LN
City
STOCKTON
Zip
95207
APN
10213008
CURRENT_STATUS
01
SITE_LOCATION
111 E MARCH LN
P_LOCATION
01
P_DISTRICT
002
QC Status
Approved
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EHD - Public
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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> � .` 7fa�p[r+85S grows h$rB. Timeln: 915am <br /> Time Out: 10:15 am <br /> Food Program Official Inspection Report <br /> Name of Facility: BEST WESTERN HERITAGE INN Date: 03/20/2024 <br /> Address: 111 E MARCH LN, STOCKTON 95207 <br /> Owner/Operator: ATHARWA INVESTMENTS LLC Telephone: <br /> Program Element: 1626-RESTAURANT/BAR 101 +SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 03/27/2024 <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:The sanitizer in the dish washer is not strong enough at 25 ppm chlorine. Increase the strength of the <br /> sanitizer in the dishwasher to a minimum of 50 ppm chlorine today. Until this is repaired/corrected use the 2 comp sink to <br /> sanitize the dishes with a minimum of 100 ppm chlorine. <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 /> #38 Approved/Sufficient Ventilation and Lighting <br /> OBSERVATIONS:Most of the light covers in the kitchen are missing the end covers to seal the light tube. Provide proper <br /> covers for the lights by 1 week. <br /> CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases,heat,grease, vapors and smoke and be approved by <br /> the local building department. Canopy-type hoods shall extend 6"beyond all cooking equipment.All areas shall have sufficient ventilation <br /> to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window,an air shaft,or a <br /> light-switch activated exhaust fan,consistent with local building codes. (114149, 114149.1)Adequate lighting shall be provided in all areas <br /> to facilitate cleaning and inspection.Light fixtures in areas where open food is stored, served,prepared,and where utensils are washed <br /> shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Talvinder Nijjar Expiration Date:July 10,2028 <br /> Warewash Chlorine(Cl): 25 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> eggs--hot hold--155.00°F walk in--40.00°F <br /> potatoes--hot hold--155.00°F edgestar 1 door--41.00°F <br /> yogurt dispenser--41.00°F <br /> NOTES <br /> FA0001186 PRO160852 SCO01 03/20/2024 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 2 Food Program OR <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 />
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