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: SA NUJ FAQ U I N Environmental Health Department <br /> ._ COUNTY <br /> Tl : 12:04p <br /> ^'•ti7F Opt�� Greotness grows here. <br /> Timee OOutut: 12:25 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: JAMAR SERVICE Date: 01/14/2019 <br /> Address: 4075 E MAIN ST, STOCKTON 95215 <br /> Owner/Operator: LORI TOCCOLI Telephone: (209)483-2533 <br /> Program Element: 1615-RETAIL MKT 301-2000 SQ FT(PREPKGD/LTD PREP) <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 /> #36 Equipment/Utensils/Linens: Proper Storage/Use <br /> OBSERVATIONS:Observed Carbon Dioxide tanks not chained to a stationary object. Carbon Dioxide tanks shall be <br /> chained or confined to a stationary object to ensure they do not fall over. Correct today. <br /> CALCODE DESCRIPTION:All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from <br /> food and food-contact surfaces. (114185.3- 114185.4) Utensils and equipment shall be handled and stored so as to be protected from <br /> contamination. (114074-114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Jason Steel Expiration Date:April 16,2023 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 128°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 107°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Mop sink--136.00°F 1 Dr Starbucks -41.00°F <br /> Nacho Cheese--139.00°F Walk in cooler--38.00°F <br /> NOTES <br /> OIR emailed. <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 /> 96�� <br /> Received by: Name and Title: Linda Stricklin, Cashier <br /> EH Specialist: VICTOR ACEVEDO Phone: (209)468-0337 <br /> FA0002121 PRO160572 SCO01 01/14/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 1 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 />