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SANJOAQUI Environmental Health Department <br /> ,n !�-L. x COU T Time In: 1:00 pm <br /> € Time Out: 1:45 pm <br /> c,Foa�'`r Erectness grows Frere, <br /> Food Program Service Request Inspection Report <br /> Name of Facility: ARCO AM/PM Date: 03/13/2024 <br /> Address: 1243 W MARCH LN , STOCKTON 95207 <br /> Requestor: ROBERT VELASCO,A&S ENGINEERING Telephone: (661)250-9300 <br /> Program Element: 1601 -FOOD PLAN CHECK Request#: SR0083970 <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Needed Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> No Temperature Data Collected <br /> NOTES <br /> Pre-plan check final. Re-inspection required prior to permit issuance. <br /> Official inspection report was emailed to operator. <br /> To minimize person-to-person contact,the signature of the person receiving the inspection report was not captured. <br /> NOTES: <br /> -Electricity was off at the time of the inspection. Ensure that coolers are maintaining food at 41 F or below and that hot water is <br /> provided at a minimum of 120 F at the mop sink and three compartment sink. Ensure that warm water is provided at a <br /> minimum of 100 F at hand sinks and 100-108 F at non-adjustable hand sinks. <br /> -Coved base was lacking in the walk-in cooler and freezer. These floor surfaces shall be coved at the juncture at the floor and <br /> wall with a three-eighths(3/8)inch minimum radius coving and shall extend up the wall at least four(4)inches. Rubber or vinyl <br /> top set base is not permitted in these areas. <br /> -Seams in walk-in floors need to be sealed so that floor is smooth, cleanable and non-absorbent. <br /> -Post provided SB180 sign for customer view. <br /> -Provide quat sanitizer test strips. <br /> -Provide a copy of a valid 5-year food manager's certificate to(baker@sjgov.org within 60 days of permit issuance. <br /> -Post hand washing signs in restrooms. <br /> -Provide a probe thermometer. <br /> -When ice machine drain pipe is installed ensure it has an air gap of a minimum of one inch. <br /> -Stock soap, paper towel and toilet paper dispensers. <br /> FA0001310 SR0083970 SC523 03/13/2024 <br /> EHD 16-23 Rev.07/05/2022 Page 1 of 2 Food Program Service Request Inspection Report <br />