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SAN J O a Q U I N Environmental Health Department C0U ;N i Y Food Program Official Inspection Report Facility Name and Address: MAC PHO, 3322 E HAMMER LN, STOCKTON 95212 #30 Food Storage/Display Properly Labeled OBSERVATIONS:Observed boxes of produce stored on floor. Store all food items at least 6 in. above floor. Correct today. CALCODE DESCRIPTION:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b)) #33 Nonfood Contact Surfaces Clean OBSERVATIONS:Observed debris build up on sides of cooking equipment in kitchen. Clean within 1 week and maintain clean. CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) #35 Equipment/Utensils Approved and in Good Repair OBSERVATIONS:Observed cardboard on on shelves and over microwaves in kitchen. Discard cardboard and provide cleanable surface. Correct today. Observed oil soaked cloth under counter fryer. Remove and discontinue practice immediately and provide a cleanable and nonflammable surface under fryer. Observed debris on both exhaust hoods. Clean within 1 week and maintain clean. CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182) #38 Approved/Sufficient Ventilation and Lighting OBSERVATIONS:Observed counter fryer stored partially outside exhaust hood.All cooking equipment must be at least 6 in. inside exhaust hood. Correct today. CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases,heat,grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6"beyond all cooking equipment.All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window,an air shaft, or a light-switch activated exhaust fan,consistent with local building codes. (114149, 114149.1)Adequate lighting shall be provided in all areas to facilitate cleaning and inspection.Light fixtures in areas where open food is stored,served,prepared,and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) #40 Proper Use and Storage of Wiping Cloths OBSERVATIONS:The sanitizer buckets in the kitchen had 0-50 ppm chlorine solution and the sanitizer bucket in the front had 0 ppm chlorine. Observed wiping cloths being stored on counters. Provide sanitizer buckets within 100 ppm minimum chlorine and store wiping cloths in buckets between uses. Correct immediately. CALCODE DESCRIPTION:Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) FA0017698 PR0526155 SCO01 05/03/2022 EHD 16-23 Rev.09/16/2020 Page 2 of 4 Food Program OIR 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD