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Environmental Health Department <br />| Date: 11/05/2025 <br />Address: 1605 S EL DORADO ST , STOCKTON 95206 <br />Requestor:Telephone: ()- <br />Program Element: 1602- FOOD PROGRAM CHANGE OF OWNER Request#: SR2501611 <br />Inspection Type: 521 - Plan Check/Report Review <br />#7 Hot and Cold Holding Temperatures <br />|#14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OVERALL INSPECTION NOTES AND COMMENTS <br />Required Expiration Date: <br />Ware wash Chlorine (Cl). Heat: 0 FPPm Water/Hot Water Ware Sink Temp: 134 F <br />Quaternary Ammonia (QA): PPm Hand Sink Temp: 100 F <br />Multi-dr walk-in cooler - 41° Fahrenheit <br />NOTES <br />a copy <br />OKAY to issue permit once permit fees are paid and the 5021 form is updated. <br />EHO 16-23 Rev 09/16/2020 Page 1 of 2 <br />No major violations. <br />NOTE: A 5-year food manager certificate is required within 60 days after permit issuance. Obtain certificate and maintain <br />on site. Provide a copy of the certificate to cmuro@sjgov.org within 60 days. <br />FOOD ITEM - LOCATION - TEMP ° F - COMMENTS <br />True 1-dr upright cooler - 30° Fahrenheit <br />Mop sink - 138° Fahrenheit <br />OBSERVATIONS <br />Name on Food Safety Certificate <br />FA0006185 SR2501611 SC521 11/05/2025 <br />Food Program Service Request Inspection Report <br />Food Program Service Request Inspection Report <br />Name of Facility: MARATHON <br />SAN JOAQUIN <br />COUNTY <br />Grcofnf’ss groivj r'-cre. <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 />OBSERVATIONS: The hot holding unit's temperature was not demonstrated during the inspection. There was no food currently <br />inside. Ensure the temperature is set to maintain food items at 135 F minimum prior to use. <br />OBSERVATIONS: Sanitizing test strips were lacking at the facility. Obtain sanitizing test strips to ensure the sanitizing solution <br />has a concentration of chlorine 100 - 200 Parts Per Million (PPM) for the warewashing/sanitizing of all utensils, equipment, and <br />food contact surfaces. Correct within seven days. <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; 113700. <br />All violations must be corrected within specified timeframe. Violations that are classified as ’MAJOR-pose an immediate threat to public health and have the <br />potential to cause foodbome illness. All major violations must be corrected immediately. Non-compliance may warrant immediate closure of the food facility. <br />CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(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)