Laserfiche WebLink
Time In: 331 pro <br /> Time Out: 4:09 om <br /> �...Q .. C San Joaquin County <br /> 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 /> 4�IFO'Rt� <br /> Food Program Official Inspection Report <br /> Name of Facility: LOLLICUP COFFEE&TEA A&A Date: 11/01/2016 <br /> Address: 1633 E HAMMER LN, STOCKTON 95210 <br /> Owner/Operator: HO,AMMIE Telephone: <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:3D cooler in back 44 F, and raw chicken thighs and wings 48 F. Provide 41 F or below for potentially <br /> hazardous food (PHF). <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, <br /> 114037, 114343(a)) <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS: 1 moist wipe cloth in back 3D cooler/reach in. Store in sanitizer bucket 100 ppm chlorine in 1 day. <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: Ammie Ho Expiration Date:August 26,2017 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 121 °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 108°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 3-comp--Front--121.00°F RR men--100.00°F <br /> HW--front--108.00°F 3D True--41.00°F <br /> raw chicken thighs&wings--3D cooler/reach in--48.00°F 2D Coldtech--40.00°F <br /> 3D cooler/reach in--44.00°F prep--kitchen--120.00°F <br /> mix raw chicken--3D cooler/reach in--40.00°F 3-comp--kitchen--120.00°F <br /> RR women--100.00°F <br /> NOTES <br /> Sanitizer bucket not set up. <br /> OIR emailed to kenphan01@yahoo.com <br /> FA0018553 PRO527403 SCO01 11/01/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />