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SA NUJ OAHU I N Environmental Health Department <br /> ■ COUNTY <br /> ^ r1 `p' Greotrless grows Mere, Time In: 1.35 pm <br /> Time Out: 2:10 om <br /> Food Program Official Inspection Report <br /> Name of Facility: TIGERS YOGURT SHOPPE Date: 12/11/2019 <br /> Address: 4343 PACIFIC AVE, STOCKTON 95207 <br /> Owner/Operator: PRUDEN, RHONDA Telephone: (209)952-6042 <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 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 /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Using small sponges to lay small scoops(used for sprinkles). Sponges are wet.When sponges are not <br /> used, store in solution with sanitizer-200 ppm Quat.Wash scoops at least every 4 hours(may be helpful to set a timer). <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 sanitizes (114135, 114185.1 114185.3(d-e)) <br /> #45 Floors,Walls,Ceilings; Clean and Maintained <br /> OBSERVATIONS:Some ceiling panels and walls close to yogurt machines are not clean. Clean by 1-2 weeks. <br /> CALCODE DESCRIPTION: The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Rhonda Pruden Expiration Date:January 31,2024 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 124°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 125°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> pumpkin yogurt--39.00°F rasberry yogurt--37.00°F <br /> salted caramel yogurt--38.00°F peanut yogurt--35.00°F <br /> oreo yogurt--39.00°F chocolate yogurt--39.00°F <br /> vanilla yogurt--41.00°F cake batter yogurt--38.00°F <br /> mango yogurt--35.00°F <br /> NOTES <br /> No comment entered. <br /> FA0008002 PR0508226 SCO01 12/11/2019 <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 />