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SAN JOAQUIN <br /> Environmental Health Department <br /> CCU 1T <br /> Food Program Official Inspection Report <br /> Facility Name and Address: Smart Final#393, 744 W Hammer Ln, STOCKTON 95210 <br /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:Door frame for main walk in cooler is damaged. Repair by 2 weeks. <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 /> #38 Approved/Sufficient Ventilation and Lighting <br /> OBSERVATIONS:Several lights inside produce walk in are not working. One light cover is missing. Provide cover and lights <br /> by 2 weeks. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 115°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> walk in--back--39.00°F walk in--back/produce ect--39.00°F <br /> poultry--front 41.00°F reach in--front--37.00°F <br /> reach in--front--41.00°F eggs -front 41.00°F <br /> turkey--front--39.00°F meat front 37.00°F <br /> hot dogs--front--39.00°F reach in--front--41.00°F <br /> misc meats--front--33.00°F <br /> NOTES <br /> No comment entered. <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: k&4 P4 Name and Title: Michael Mills SAM <br /> EH Specialist: MARIBEL FLOHRSCHUTZ Phone: (209)953-7817 <br /> FA0019653 PR0529790 SCO01 04/16/2018 <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 />