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S ` ` , J O A Q U I N Environmental Health Department <br /> C0U "ATY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: VALLEY BREWING CO, 157 W ADAMS ST, STOCKTON 95204 <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Hard to reach floors are not clean. Clean weekly or more often if needed. <br /> Wall and pipes above batter area for onion rings is not clean. Remove dust/flour weekly. <br /> Drain gutter at dry storage room is not clean. Clean weekly. <br /> Ware washing wall has mold. Clean and paint by 3 weeks. <br /> CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: expired Expiration Date: <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 121 °F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 120°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 3 door true--back room--36.00°F sm walk in--back room--40.00°F <br /> sliced cheese- 4 door prep-top open section--66.00°F 3 door cooler--bar--40.00°F <br /> 1 door cooler--bar--41.00°F 2 door cooler--bar--44.00°F <br /> Ig walk in--back room--41.00°F mashed potatoes--warmer--149.00°F <br /> 4 drawer prep -kitchen-air temp--47.00°F 4 door prep--kitchen-air temp--44.00°F <br /> 2 door cooler--bar--36.00°F olives--4 drawer prep-top open section--49.00°F <br /> NOTES <br /> No comment entered. <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 /> 414100�2 <br /> Received by: Name and Title: eric davis, chef <br /> EH Specialist: MARIBEL FLOHRSCHLITZ Phone: (209)953-7817 <br /> FA0001688 PRO160514 SCO01 08/15/2019 <br /> EHD 16-23 Rev.06/30/15 Page 3 of 3 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />