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S ` ` ! J O A Q U I t , Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: THE BOATHOUSE, 980 LAKESIDE DR, LATHROP 95330 <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:The wall and floor behind and under the cooking equipment has grease,food and nonfood debris. <br /> Degrease, clean and sanitize by 2 weeks. <br /> The wall behind the dishwasher needs to be cleaned. Clean by 2 weeks. <br /> There are some broken floor tiles in the ware wash area. Replace broken floor tiles y 1 month. <br /> The wall to the left of the soda gun at the bar has splatter. Clean wall by 2 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: Justin Hacker Expiration Date: November 08,2021 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> coleslaw- 37.00°F beans at steam table--120.00°F-- * <br /> 2 door True-bar--29.00°F ribeye--40.00°F <br /> diced chicken--40.00°F walk-in--41.00°F <br /> salad dressing--41.00°F prawns--40.00°F <br /> 1 door True-bar--36.00°F 2 door True--38.00°F <br /> mashed potatoes-steam table--164.00°F 1 comp sink--120.00°F <br /> mozzarella cheese-pizza prep--39.00°F 2 door US pizza prep--39.00°F <br /> burger patty--40.00°F chicken-out of oven--176.00°F <br /> oranges--40.00°F potato salad--35.00°F <br /> beans re-heated--174.00°F 2 door True salad prep--40.00°F <br /> 2 door True-deck--40.00°F chicken--40.00°F <br /> 3 door True-deck--41.00°F pork-steam table--160.00°F <br /> 2 door True--40.00°F ham-pizza prep--38.00°F <br /> NOTES <br /> both dish machines 100 ppm Cl <br /> wiping cloth buckets 200 ppm Quat/both quat and chlorine sanitizer test strips are available <br /> A re-inspection will occur in 2 weeks(on or after 2-12-19) <br /> FA0023293 PR0540753 SCO01 01/29/2019 <br /> EHD 16-23 Rev.06/30/15 Page 2 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 />