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SAN a O A Q U I N Environmental Health Department <br /> c: 0JNIy <br /> Food Program Official Inspection Report <br /> Facility Name and Address: OCONNOR WOODS RETIREMENT COMMUNITY, 3400 WAGNER HEIGHTS , STOCKTON 95 <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Angela Sandman Expiration Date:January 31,2022 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: °F <br /> Quaternary Ammonia(QA): 400 ppm Hand Sink Temp: °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 2 door reach-in with 2 door cold drawer--36.00°F hand sink--women's restroom--123.00°F <br /> walk-in--41.00°F 2 door True--next to service window--41.00°F <br /> True refrigerator--across from ice machine--41.00°F hand sink--men's restroom--103.00°F <br /> prep sink across from oven--120.00°F mac and cheese--hot hold--152.00°F <br /> wait station 2 door display--41.00°F hand sink--near entrance--124.00°F <br /> 2 door reach in under prep--across from griddle--44.00°F 3 comp--120.00°F <br /> 4 door cod drawer under griddle--38.00°F <br /> NOTES <br /> Observed clams with tags. <br /> (No previous tags, as there have not been shellfish at the facility within the last 90 aper head chef) <br /> There are currently 300 lbs of carbon dioxide(CO2)at the facility. Please be aware that CO2 is an asphyxiant and is <br /> therefore considered a hazardous material subject to regulation under Chapter 6.95, Health and Safety Code, Division 20, <br /> The reportable quantity for CO2 is 137 pounds or 1,200 cubic feet in San Joaquin County(SJC). You will be placed into the <br /> SJC Environmental Health Program for Hazardous Material Business Plan (HMBP)and will be required to report your <br /> hazardous materials in the California Environmental Reporting System (CERS). For more information or to comply with the <br /> reporting requirement in CERS, please go to: http://cers.calepa.ca.gov/ <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: Jason Wold, Executive Chef <br /> EH Specialist: STEPHANIE RAMIREZ Phone: (209)468-9851 <br /> FA0001943 PRO162667 SCO01 03/12/2018 <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 />