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SA NUJ OAHU I N Environmental Health Department <br /> ■ COUNT Y-- <br /> c/ `p' Greol:rless grows hey,. Timeln: 215pm <br /> Time Out: 3:33 om <br /> Food Program Official Inspection Report <br /> Name of Facility: FIVE GUYS BURGERS AND FRIES Date: 01/17/2019 <br /> Address: 2640 REYNOLDS RANCH PKWY, LODI 95240 <br /> Owner/Operator: ENCORE ENTERPRISE Telephone: (214)259-7000 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <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 foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of <br /> the food facility. <br /> #41 Plumbing Maintained;Approved Back Flow Device <br /> OBSERVATIONS:Hand sink by the cook line is slowly draining. Repair in 3 days. <br /> CALCODE DESCRIPTION:The potable water supply shall be protected with a backflow or back siphonage protection device,as required <br /> by applicable plumbing codes. (114192)All plumbing and plumbing fixtures shall be installed in compliance with local plumbing <br /> ordinances, shall be maintained so as to prevent any contamination,and shall be kept clean,fully operative,and in good repair. Any hose <br /> used for conveying potable water shall be of approved materials,labeled,properly stored,and used for no other purpose. (114171, <br /> 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Stiles White Expiration Date: March 10,2020 <br /> Warewash Chlorine(Cl): 0 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 101 IF <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Hand sink--by cook line--123.00°F Walk in cooler--39.00°F <br /> Hand sink--Women rest room--100.00°F Mop sink--120.00°F <br /> Hand sink--Men rest room--100.00°F 2 D reach in cooler--Cook line--41.00°F <br /> Grilled onion--Hot hold--161.00°F Cooked mushroom--Hot hold--172.00°F <br /> Ware wash 2--Back--120.00°F 1 D cooler--Front counter--39.00°F <br /> Cooked burger--Griddle--167.00°F <br /> NOTES <br /> Sanitizer buckets are set up with chlorine 100 ppm. <br /> No major violations observed. <br /> OIR emailed to fg 1661 @encore.bz <br /> FA0022319 PR0538851 SCO01 01/17/2019 <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 />