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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: WEBSTERS COUNTRY BURGER DRIVE-IN, 18737 E HWY 88, CLEMENTS 95227 <br />#38 Approved / Sufficient Ventilation and Lighting <br />OBSERVATIONS: Dry storage area light is off. Replace bulbs today. <br />CALCODE DESCRIPTION: Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by <br />the local building department. Canopy -type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation <br />to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a <br />light -switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas <br />to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed <br />shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) <br />#39 Thermometers Provided/Accurate/Easily Visible <br />OBSERVATIONS: Probing thermometer is not available. Provide thermometer in 3 days. <br />CALCODE DESCRIPTION: An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be <br />available to the food handler. A thermometer +/- 2 #F shall be provided for each hot and cold holding unit of potentially hazardous foods <br />and high temperature warewashing machines. (114157, 114159) <br />OVERALL INSPECTION NOTES AND COMMENTS <br />OBSERVATIONS <br />Name on Food Safety Certificate: Ryan Webster <br />Warewash Chlorine (Cl): 100 ppm <br />Quaternary Ammonia (QA): ppm <br />FOOD ITEM -- LOCATION -- TEMP ° F -- COMMENTS <br />Cooked burger -- On grill -- 186.00° F <br />Walk in cooler -- 41.00° F <br />Chili -- Griddle/ warmer -- 170.00° F <br />NOTES <br />Sanitizer bucket is set up with Chlorine 100 ppm. <br />Pest control is done on monthly basis. <br />OIR emailed to webstersdrivein@hotmail.com <br />Expiration Date: June 24, 2019 <br />Heat: ° F Water/Hot Water Ware Sink Temp: 122 ° F <br />Hand Sink Temp: 120 ° F <br />2 D reach in cooler/ prep table -- 40.00° F <br />1 D Frigidaire cooler -- 41.00° F <br />Taco Meat -- Griddle/ warmer -- 188.00° F <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: <br />EH Specialist: GEHANE FAHMY <br />EHD 16-23 Rev. 06/30/15 <br />Name and Title: Randy Webster, owner <br />Phone: (209) 953-7698 <br />Page 2 of 2 <br />FA0000259 PRO161838 SCO01 11/05/2018 <br />1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />Food Program OR <br />