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Time In: 3-nn pm <br /> Time Out: 3:55 IL <br /> ora�tN. San Joaquin County <br /> a Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> c _ :P• Telephone: (209) 468-3420 Fax:(209)464-0138 Web:www.sogov.org/ehd <br /> q�ii Obi <br /> Food Program Official Inspection Report <br /> Name of Facility: CRAB ZONE INC, THE Date: 06/02/2015 <br /> Address: 3240 E HAMMER LN, STOCKTON 95212 <br /> Owner/Operator: CRAB ZONE INC, THE Telephone (209)477-9111 <br /> Program Element: 1624- RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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 <br /> health and have the potential to cause foodborne illness.All major violations must be corrected immediately. Non-compliance may warrant immediate <br /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS: Hot water at ware sink, prep sink, or mop sink at 104F. Adjust, repair or replace water heater to provide <br /> hot water at least 120 F or higher. This is a repeat violation. Corrected on site to 120F. <br /> CALCODE DESCRIPTION.An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all <br /> times. (113953(c), 114099.2(b) 114101(x), 114189, 114192, 114192.1, 114195) <br /> #38 Approved/ Sufficient Ventilation and Lighting <br /> OBSERVATIONS: No cover on lamp in walk-in. Provide cover for lamp in 3 days. <br /> CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved <br /> by the local building department. Canopy-type hoods shall extend 6"beyond all cooking equipment. All areas shall have sufficient <br /> ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, <br /> or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1)Adequate lighting shall be provided in <br /> all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are <br /> washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) <br /> OVERALL INSPECTION COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate Thien Tran Expiration Date: March 02,2020 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 104°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM --LOCATION --TEMP°F --COMMENTS <br /> rice in cooker--kitchen--41.00°F men restroom--104.00°F <br /> walk in--kitchen—41.00°F women restroom-- 104.00°F <br /> mop sink--104.00°F prep sink--104.00°F <br /> 2nd hand sink--104.00°F <br /> NOTES <br /> sanitizer bucket not setup yet as restaurant is just opening up. Provide sanitizer bucket at 100 ppm chlorine or equivalent. Facility <br /> advises customers verbally of raw uncooked oysters. Rice in cooker was left-over from previous day,which was discarded during this <br /> inspection although the temperature measured with at 41 F. <br /> FA0017986 PR0526571 SC001 06/02/2015 <br /> EHD 16-23 Rev.01130(15 Page 1 of 2 Food Program OIR <br />