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Time IR 10:16 am <br /> Time Out: 10:56 am <br /> P�u1n, San Joaquin County <br /> aQ�1rAp „1 �7 <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> ., ca Telephone: (209)468-3420 Fax: (209)464-0138 Web:www.sagov.org/ehd <br /> cr 8q�' <br /> Mobile Food Facility Official Inspection Report <br /> Name of Facility: ROSE'S ROAST Date: 02/02/2016 <br /> Address: 306 E MAIN ST, STOCKTON 95202 <br /> Owner/Operator: LOBATO, ROSEMARY Telephone: (209)639-8980 <br /> Program Element: 1633- FOOD VEHICLE/CART(LTD FOOD PREP) <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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 foodbome illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of <br /> the food facility. <br /> #11 Reheating Procedure for Hot Holding MAJOR <br /> OBSERVATIONS: Facility is serving soup purchased from Cash and Carry. The soup is reheated on a Star food warmer. <br /> The soup temperatures are currently 120 F on the right container and 45-60 F on the left container. <br /> Owner states she placed the soups inside the warmer around 10 am. The manufacturer information for the soups is not <br /> available. <br /> Discontinue practice today. Rapidly heat the soups to 165 F in the microwave or on a stove or follow manufacturers <br /> instructions once obtained. <br /> CALCODE DESCRIPTION:Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be <br /> brought to a temperature of 165NF.(114014, 114016) <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS: No sanitizer bucket. Provide one with 100 ppm chlorine prior to food prep. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized.(I 13984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101(b-d), 114105, 114109, 114111, 114113, 114115(a,b, d), 114117, 114125(b), 114135, 114141) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety certificate: Rosemary Lobato Expiration Date:February 18,2020 <br /> Warewash Chlorine IQ: ppm Heat: °F WaterlHot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOODITEM --LOCATION --TEMP°F--COMMENTS <br /> 2 dr Silverking--41.00°F 2 dr sliding cooler—33.00°F <br /> 1 dr Bev Air—41.00°F 2 dr Cola sliding--41.00°F <br /> NOTES <br /> -Previous report on site <br /> Ok to issue permit for 2016 <br /> FAD014272 PR0519068 SC001 02/02/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Mobile Food Facility OIR <br />