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SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNT Y-- <br /> c/ `p' Greotrless grows her,. Time In: 10.20 am <br /> Time Out: 11:20 am <br /> Food Program Official Inspection Report <br /> Name of Facility: COURTYARD BY MARRIOTT Date: 01/22/2020 <br /> Address: 3252W MARCH LN, STOCKTON 95219 <br /> Owner/Operator: PACIFICA STOCKTON HOTEL LLC Telephone: (619)296-9080 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 02/05/2020 <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:The 4 drawer prep cooler, 2 door victory cooler/freezer, and the 2 door hoshizaki cooler are not cold <br /> enough.All potentially hazardous foods shall be kept at 41 F or lower at all times. <br /> NOTE: Food inside the 2 door victory cooler were tossed. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, <br /> 114037, 114343(a)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Isadora Harness Expiration Date:August 16,2021 <br /> Warewash Chlorine(Cl): ppm Heat: 170°F Water/Hot Water Ware Sink Temp: 135°F <br /> Quaternary Ammonia(QA): 400 ppm Hand Sink Temp: 139°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 2 door true front--41.00°F 1 door true -front close to desk--41.00°F <br /> 1 door true -front--38.00°F open case front--39.00°F <br /> 4 drawer prep -front--45.00°F 2 door hoshizaki--dry storage--44.00°F <br /> 2 door victory back/kitchen--51.00°F <br /> NOTES <br /> No comment entered. <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: yolanda garduno,f and b supervisor <br /> EH Specialist: MARIBEL FLOHRSCHUTZ Phone: (209)953-7817 <br /> FA0007725 PR0507174 SCO01 01/22/2020 <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 />