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SAN <br /> J Hl O + Q U I ` ,'�IVI Environmental Health Department <br /> 4 <br /> Food Program Official Inspection Report <br /> Facility Name and Address: 132 MINI MART, 2405 E HWY 132 ,VERNALIS 95385 <br /> #38 Approved/Sufficient Ventilation and Lighting <br /> OBSERVATIONS:The hood is missing some filters. Replace missing filters today. <br /> CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases,heat,grease, vapors and smoke and be approved by <br /> the local building department. Canopy-type hoods shall extend 6"beyond all cooking equipment.All areas shall have sufficient ventilation <br /> to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window,an air shaft, or a <br /> light-switch activated exhaust fan,consistent with local building codes. (114149, 114149.1)Adequate lighting shall be provided in all areas <br /> to facilitate cleaning and inspection.Light fixtures in areas where open food is stored, served,prepared,and where utensils are washed <br /> shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Observed several wet wiping cloths on the counters/prep table. Maintain wiping cloths in a sanitizing <br /> solution in between uses. Correct today. <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: Saeed Saba Expiration Date:June 19,2021 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> chicken-hot hold--137.00°F large walk-in--34.00°F <br /> beans-hot hold--161.00°F shredded cheese--41.00°F <br /> 2 door Coke True--36.00°F chimichanga-hot hold--147.00°F <br /> chicken wings-hot hold--151.00°F 3 door Pepsi True--40.00°F <br /> creamer dispenser- 36.00°F kitchen walk-in -38.00°F <br /> 2 door 7-UP Habco--48.00°F--no phf pizza-hot hold--141.00°F <br /> rice-hot hold--161.00°F ribs-hot hold--137.00°F <br /> burger patty-raw--40.00°F 3 door Atosa prep--35.00°F <br /> NOTES <br /> Most recent pest control service 2-25-19 Paramount <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: Saeed Saba, owner <br /> EH Specialist: KADEANNE LINHARES Phone: (209)468-0330 <br /> FA0016641 PRO161465 SCO01 03/15/2019 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 2 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />