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Time In: 135 pm <br /> Time Out: 2:28 om <br /> �...Q .. C San Joaquin County <br /> .X Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> • �..• P Telephone: (209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> Food Program Service Request Inspection Report <br /> Name of Facility: BUSTERS REAL ICE CREAM Date: 06/06/2018 <br /> Address: 1101 E MARCH LN , STOCKTON 95210 <br /> Requestor: AMARJOT TALAWAN, BUSTERS REAL ICE CREAM Telephone: (916)832-7517 <br /> Program Element: 1601 -FOOD PLAN CHECK Request#: SR0078485 <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Provide food safety certificate within 60 days and food handler card within 30 days. <br /> CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br /> assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an <br /> employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, <br /> 2011 shall obtain a Food Handler Card within 30 days(113948). <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Provide chlorine or QUAT test strips. <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <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: 128°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 115°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> prep sink--front--122.00°F pre rinse sink--130.00°F <br /> walk in cooler--35.00°F mop sink--125.00°F <br /> prep sink--front--120.00°F <br /> NOTES <br /> By observing the flooring and the water heater and comparing them with the specification set in the plan submitted to us,they <br /> don't match. The water heater in the plan was Gas and it was replaced by electric one. <br /> We need to see specification sheet for the material used for the flooring and the water heater to give our decision to operate. <br /> OIR emailed jjeerh@gmail.com <br /> SR0078485 SC523 06/06/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program Service Request Inspection Report <br />