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S ` ` , J O A Q U I N Environmental Health Department <br /> C0U "ATY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: GREEN PAPAYA RESTAURANT, 7840 WEST LN, STOCKTON 95210 <br /> #44 Premises: Clean/Litter Free; Vermin-Proof <br /> OBSERVATIONS:Few flies were observed in facility as front door and back door were open. Repair AC and air curtain in 3 <br /> days to keep facility vermin proof. <br /> CALCODE DESCRIPTION:The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen <br /> shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be <br /> kept vermin proof. (114067 6), 114123, 114143(a)&(b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, <br /> 114259.3, 114279, 114281, 114282) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Mony Vangsoulatda Expiration Date: November 09,2020 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 115°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 110°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Cooked sausage--160.00°F 3 D Atosa/prep table--back--40.00°F <br /> Prep sink 115.00°F 2 D Atosa cooler left--Hallway--39.00°F <br /> 1 D Atosa/prep table Rt--Cook line--41.00°F 2 D Atosa cooler right--Hallway--41.00°F <br /> 4 drawer cooler--Cook line--39.00°F 3 D Bev Air cooler Hallway--43.00°F <br /> Hand sink--Rest room--108.00°F Hand sink--Back--110.00°F <br /> 2 D Atosa/prep table--Counter--44.00°F 1 D Atosa/prep table Lt--Cook line--37.00°F <br /> NOTES <br /> Sanitizer buckets were set up with chlorine 50 ppm. Provide 100 ppm or above immediately. Corrected on site. <br /> As per manager, hood filter is cleaned every week. <br /> OIR emailed to greenpapayaft@yahoo.com <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: fi" Name and Title: nanc arnaldo manager <br /> Y Y 9 <br /> EH Specialist: GEHANE FAHMY Phone: (209)953-7698 <br /> FA0019413 PR0529093 SCO01 08/21/2018 <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 />