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SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNTY <br /> ^ r1 `p' Greorne5S grows here, Time In: 3.05 pm <br /> Time Out: 3:40 om <br /> Food Program Official Inspection Report <br /> Name of Facility: STOCKTON MOBIL 3 Date: 11/03/2021 <br /> Address: 2358 E WATERLOO RD, STOCKTON 95205 <br /> Owner/Operator: NASHIR,ABDO Telephone: (510)467-7964 <br /> Program Element: 1616-RETAIL MARKET< 1000 SQ FT W/FOOD PREP <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 11/17/2021 <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 /> #8 Use of Time as a Public Health Control MAJOR <br /> OBSERVATIONS:The chicken in the hot hold is under time as a public health control.The time is not being recorded when <br /> it is put in the warmer. Record the time each batch goes in and what time they come out.They are allowed to stay in the <br /> warmer for 4 hours if not maintaining a minimum of 135 F which they are not.This chicken can not be resold as refrigerated <br /> if not maintained at the proper temp. <br /> CALCODE DESCRIPTION:When time only,rather than time and temperature is used as a public health control,records and <br /> documentation must be maintained(114000) <br /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:The water at this facility is not hot enough at 116 F. Increase the water temp to a minimum of 120 F. <br /> CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. <br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Abdo Nagi Expiration Date:August 17,2025 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 116°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> QBD 1 door--40.00°F Middle energy star 1 door--41.00°F <br /> Right Energy star 1 door--41.00°F chicken--hot hold--145.00°F <br /> chicken--hot hold--125.00°F half and half dispenser--41.00°F <br /> Left Energy star 1 door--41.00°F <br /> NOTES <br /> Reinspection required in 2 weeks for the time as a public health control <br /> FA0003496 PRO161855 SCO01 11/03/2021 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 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 />