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SAN <br /> 1` ` e J O 1a Q U I N =nvironmental Health Department <br /> C 0 U A i `l <br /> Food Program Official Inspection Report <br /> Facility Name and Address: HANDS FROM HEAVEN, 357 E MARKET ST, STOCKTON 95202 <br /> #36 Equipment/Utensils/Linens: Proper Storage/Use <br /> OBSERVATIONS:Observed a carbon dioxide canister not secured to a stationary object at this time. Keep and maintain <br /> carbon dioxide canisters secured at all times. Correct today. <br /> CALCODE DESCRIPTION:All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from <br /> food and food-contact surfaces. (114185.3- 114185.4) Utensils and equipment shall be handled and stored so as to be protected from <br /> contamination. (114074-114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Observed the wiping clothes being stored on counter tops and not being placed back into the sanitizer <br /> buckets. Keep and maintain all wiping clothes inside of the sanitizer bucket when not in use. Correct today. <br /> CALCODE DESCRIPTION:Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Needed Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Green beans--Steamer-- 153.00°F 1 Dr True cooler--44.00°F <br /> 2 Dr Coca-cola cooler--Front end--41.00°F 1-Dr Hoshizaki cooler--40.00°F <br /> Corn--Steamer--150.00°F Steam table--157.00°F <br /> 2 Dr Hoshizaki prep cooler--40.00°F Gravy--Steamer--146.00°F <br /> 1 Dr Turbo air cooler--41.00°F Mop sink--121.00°F <br /> NOTES <br /> Routine inspection. <br /> Official inspection report emailed. <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: <br /> EH Specialist: VICTOR ACEVEDO Phone: (209)616-3023 <br /> FA0002245 PRO162160 SCO01 10/08/2020 <br /> EHD 16-23 Rev.09/16/2020 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.sjgov.org/EHD <br />