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S b N JOAQUIN =nvirc <br /> COU "AT Y <br /> Food Program Official Inspection Report <br /> Facility Name and Address: GREEN PAPAYA RESTAURANT, 7840 WEST LN, STOCKTON 95210 <br /> #39 Thermometers Provided/Accurate/Easily Visible <br /> OBSERVATIONS:3 D Bev Air cooler in the hallway is lacking thermometer. Provide thermometer in 3 days. <br /> CALCODE DESCRIPTION:An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be <br /> available to the food handler. A thermometer+/-2#F shall be provided for each hot and cold holding unit of potentially hazardous foods <br /> and high temperature warewashing machines. (114157, 114159) <br /> #47 Signs Posted; Last Inspection Report Available <br /> OBSERVATIONS:Last inspection report is not available. Retain the most recent report on site at all times. <br /> CALCODE DESCRIPTION:Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash <br /> hands after using the restroom(113953.5)(b)No smoking signs shall be posted in food preparation, food storage, warewashing, and <br /> utensil storage areas(113978). (c)Consumers shall be notified that clean tableware is to be used when they return to self-service areas <br /> such as salad bars and buffets. (d)Any food facility constructed before January 1, 2004, without public toilet facilities,shall prominently <br /> post a sign within the food facility in a public area stating that toilet facilities are not provided(113725.1, 114381 (e)). Proper posting of <br /> nutritional information at facilities with 20 or more chains in California(114094). <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): ppm Heat: °F Water/Hot Water Ware Sink Temp: 138°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 107°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 3 D Bev Air cooler--Hallway--40.00°F 1 D Atosa/prep table left--Cook line--41.00°F <br /> 3 D Atosa cooler/under prep table--Back--41.00°F Hand sink--Front--107.00°F <br /> 4 Drawers cooler--Cook line--41.00°F 2 D Atosa cooler Left--Hallway--35.00°F <br /> Mop sink--128.00°F Hand sink--Back--116.00°F <br /> Hand sink--Rest room--101.00°F 2 D Atosa cooler Right--Hallway--41.00°F <br /> Prep sink--134.00°F 2 D Atosa/under prep table--Counter--37.00°F <br /> NOTES <br /> Sanitizer bucket is set up with chlorine 100 ppm. <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: Name and Title: Jenna Xiong, Employee <br /> EH Specialist: GEHANE FAHMY Phone: (209)953-7698 <br /> FA0019413 PR0529093 SCO01 08/29/2019 <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 />