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T Z0 <br /> Time In: 44�. @ am <br /> Time Out: 10:30 am <br /> San Joaquin County <br /> Environmental Health Department <br /> _ 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone: (209)468-3420 Fax:(209)464-0138 Web:www.sjgov.org/ehd <br /> 4t�Fan`' <br /> Food Program Service Request Inspection Report <br /> Name of Facility: RED ROBIN GOURMET BURGERS & BREWS Date: 04/14/2010 <br /> Address: 5202 PACIFIC AVE, STOCKTON 95207 <br /> Requestor: BRAD SMITH, RED ROBIN GOURMET BURGERS Telephone. (303) 846-5446 <br /> Program Element: 1601 - FOOD PLAN CHECK Request#: SR0073192 <br /> Inspection Type: 523 - Plan Check/Report Review <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 123°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 120°F <br /> FOOD ITEM--LOCATION --TEMP°F --COMMENTS <br /> 2 drawers--kitchen--44.00°F 1 door prep--kitchen--41.00°F <br /> beer walkin--kitchen--41.00°F 4 drawer prep--kitchen--40.00°F <br /> 6 drawers--kitchen--39.00°F 2 drawer prep--kitchen--37.00°F <br /> 1 door cooler--kitchen--34.00°F 1 door prep--waitress--43.00°F <br /> 4 drawer prep--kitchen--40.00°F 2 door cooler--bar--37.00°F <br /> walk in--kitchen--39.00°F <br /> NOTE <br /> Conduct the following corrections. Call me for Final inspection when they are done. <br /> 1.Dish washer at bar shall have a chlorine concentration of 50 ppm or higher. <br /> 2.Remove rubber coving at bar's central table and install slim foot tile. <br /> 3. All refrigerators shall be 41 F or lower. <br /> 4.Provide air gap for dipper well's drain line. <br /> 5. Center bar's hand sink drain line into floor sink. <br /> 6.Right hand ladies rest room faucet shall provide warm water of 100-108 F. <br /> 7.Spray sink at ware-washing shall be fully functional. <br /> 8.Silicone base gaps in walk in coolers. <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 /> Received by: Name and Title: nate morris, general contractor <br /> EH Specialist: MARIBEL FLOHRSCHUTZ Phone: (209) 953-7817 <br /> FA0002847 SR0073192 SC523 04/14/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 1 Food Program Service Request Inspection Report <br />