Laserfiche WebLink
Program Element: 1602 - FOOD PROGRAM CHANGE OF OWNER <br />Telephone: () - Requestor: <br />Inspection Type: 521 - Plan Check/Report Review <br />Address: 40 N SUTTER ST , STOCKTON 95202 <br />Date: 10/23/2025Name of Facility: EMERY'S STOCKTON <br />Food Program Service Request Inspection Report <br />Request #: SR2501566 <br />Environmental Health Department <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; 113700. <br />All violations must be corrected within specified timeframe. Violations that are classified as "MAJOR" pose an immediate threat to public health and have the <br />potential to cause foodborne illness. All major violations must be corrected immediately. Non-compliance may warrant immediate closure of the food facility. <br />#7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: The following unit for cold storage of Potentially Hazardous Foods (PHFs) was observed over the required <br />temperature of 41 F: <br />- Atosa 1-dr upright cooler was observed at 48 F <br />Adjust/repair unit to 41 F or below prior to placing PHFs inside. Correct today. <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 />#14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br />OBSERVATIONS: Sanitizing test strips were lacking at the facility. Obtain sanitizing test strips to ensure the sanitizing solution <br />has a concentration of chlorine 100 - 200 Parts Per Million (PPM) for the warewashing/sanitizing of all utensils, equipment, and <br />food contact surfaces. Correct within seven days. <br />CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(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 />OVERALL INSPECTION NOTES AND COMMENTS <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 />Required <br />100 <br />127 <br />Atosa 1-dr upright cooler -- 48º Fahrenheit Enhanced 2-dr upright cooler -- 41º Fahrenheit <br />Mop sink -- 158º Fahrenheit Hand sink hot water -- Men’s restroom -- 100º Fahrenheit <br />Hand sink hot water -- Women’s restroom -- 100º Fahrenheit <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />No major violations. <br />One person will be required to have a 5-year food manager certificate. Additional employees handling food will be required to <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program Service Request Inspection Report <br />FA0007753 SR2501566 SC521 10/23/2025