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1 ` , J O Q U I Environmental Health <br /> CCU 1T <br /> Food Program Official Inspection Report <br /> Facility Name and Address: ANGELINAS, 1563 E FREMONT ST, STOCKTON 95205 <br /> #44 Premises: Clean/Litter Free; Vermin-Proof <br /> OBSERVATIONS:Keep all personal items in a designated location; away from food, cooking utensils and any other food <br /> related items. Correct by today. <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 /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Wall behind hand sink in kitchen is falling off. Metal wall plate to the right upon entering prep area is <br /> completely unattached to wall.The interior portion of the walk-in cooler door has paint chipping and no longer contains a <br /> nonabsorbent surface.All surfaces must be smooth, cleanable and nonabsorbent. Correct in two weeks. <br /> CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth,durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Needed Expiration Date: <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 1351 F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 108°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> No meat sauce--steam table--157.00°F Cruscor warmer--185.00°F <br /> 1 Dr True--waitress station--41.00°F Walk in cooler--41.00°F <br /> 1 dr bev air--ktichen--41.00°F Mop sink--120.00°F <br /> Raw chicken--prep area--47.00°F Deli Case--deli--41.00°F <br /> Minestrone soup--waitress area--165.00°F Potato salad--Deli--42.00°F <br /> 3 Dr cooler--bar--35.00°F Meatballs--steam table--167.00°F <br /> Meat sauce--steam table--165.00°F Cooked Vegetables--Steam table--177.00°F <br /> 1 Dr bev air prep cooler--kitchen--42.00°F 2 Dr bev-air--kitchen--41.00°F <br /> NOTES <br /> Previous reports on site, Manager currently enrolled in food safety class. <br /> Report emailed to stevecangelinas.com <br /> FA0001686 PRO161801 SCO01 11/08/2018 <br /> EHD 16-23 Rev.06/30/15 Page 3 of 4 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 />