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�...Q .. P San Joaquin County <br /> y� 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 /> '9Gl P Oftt� <br /> Food Program Official Inspection Report <br /> Facility Name and Address: SAMMY'S KITCHEN, 8626 LOWER SACRAMENTO RD, STOCKTON 95209 <br /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:Overhead air conditioner vent dripping water, and outside housing dusty/dirty. Repair conditioner such <br /> that no condensation is dripping, and clean outside housing in 1 week. <br /> Hood filters caked with greasy. Clean and degrease in 1 week. <br /> Hand wash sink Paper towel dispenser broken and held by tape. Remove tape and repair paper towel dispenser in 1 day. <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 /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Multiple Wipe cloths not in sanitizer bucket. Store in 100 ppm chlorine immediately. <br /> CALCODE DESCRIPTION: Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 139°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 108°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 2D Atosa prep table(air)--39.00°F 3D Cold Tech prep table(air)--37.00°F <br /> yogurt--self serve bar--63.00°F Palak Paneer(spinish)--self serve bar(hot side)--164.00°F <br /> RR women--108.00°F WI--41.00°F <br /> Cut watermelons--self serve bar--64.00°F Chicken Karahi--self serve bar(hot side)--152.00°F <br /> RR men--108.00°F Fakora Curry--self serve bar(hot side)--138.00°F <br /> NOTES <br /> Submit evidence of correction to jwong@sjcehd.com before reinspection deadline to avoid a billable reinspection <br /> Note: Discussed with owner that if temperature control for PHF could not be provided, and "only"time control is used,the <br /> PHF container must be labeled with the initial time(or in a log book)when the PHF is first out of temperature, and disposed <br /> within 4 hours. <br /> OIR emailed to sammy_baig@yahoo.com <br /> FA0002594 PRO160860 SCO01 07/31/2017 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 3 Food Program OIR <br />