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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: THE GRADUATE, 2207 COUNTRY CLUB BLVD, STOCKTON 95204 <br /> #44 Premises: Clean/Litter Free;Vermin-Proof <br /> OBSERVATIONS:The 2 back rooms have excess cobwebs and spiders. Remove webs/spiders, immediately and weekly. <br /> Several door frames have bare wood.All frames shall be painted by 2-3 weeks with semi gloss paint. <br /> Caulk behind large sinks is black. Remove and provide new caulk by 2 weeks. <br /> CALCODE DESCRIPTION:The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen <br /> shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be <br /> kept vermin proof. (114067 6), 114123, 114143(a)&(b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, <br /> 114259.3, 114279, 114281, 114282) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Hard to reach floors/walls/ceilings in kitchen,dry storage room, and other side rooms are not clean.All <br /> unsanitary surfaces shall be detailed cleaned by 2 weeks and as needed. Do not forget to remove equipment and clean <br /> floors underneath them. <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: Jeffrey Morgan Expiration Date:June 17,2022 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 120°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> walk in--kitchen--39.00°F 2 drawers--kitchen--39.00°F <br /> 1 door true--bar--41.00°F 2 door cooler/freezer--kitchen--30.00°F <br /> cheese sauce--warmer--160.00°F salad bar--dinning--40.00°F <br /> 2 door prep--kitchen--32.00°F 1 door prep--kitchen--43.00°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 /> #�� <br /> Received by: Name and Title: Brandon Burdg, Manager <br /> EH Specialist: MARIBEL FLOHRSCHUTZ Phone: (209)953-7817 <br /> FA0001515 PRO160494 SCO01 10/02/2019 <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 />