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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> Crearrie3S grows here, Time In: 400 pm <br /> Time Out: 5:55 om <br /> Food Program Official Inspection Report <br /> Name of Facility: STOCKTON ARENA Date: 10/12/2019 <br /> Address: 248W FREMONT ST, STOCKTON 95203 <br /> Owner/Operator: CITY OF STOCKTON Telephone: (209)937-8212 <br /> Program Element: 1626-RESTAURANT/BAR 101 +SEATS <br /> Inspection Type: OT ROUTINE INSPECTION (No Charge) <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 <br /> OBSERVATIONS:The dishes coming out of the dish machine are still wet and are being wiped dry. Dishes shall be air <br /> dried (as time allows). Correct today. <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 /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:The right ice machine has build-up on the upper interior. Clean and sanitize ice machine interior by 1 <br /> week. <br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment <br /> shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: 160°F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 400 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> burger hot hold--148.00°F chicken hot hold--136.00°F <br /> brat--144.00°F taco meat hot hold--158.00°F <br /> walk-in#1 --41.00°F walk-in#2--40.00°F <br /> rice--192.00°F nacho cheese-hot hold--154.00°F <br /> hot dog hot hold--136.00°F <br /> NOTES <br /> FA0016617 PR0524738 SC901 10/12/2019 <br /> EHD 16-23 Rev.06/30/15 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.sjcehd.com <br />