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SAN a O A Q U I N Environmental Health Department <br /> c: 0u ,NIy <br /> Food Program Official Inspection Report <br /> Facility Name and Address: DENNYS#445, 642 W CHARTER WAY, STOCKTON 95206 <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Eivan Garcia Expiration Date:September 14,2021 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 133°F <br /> Quaternary Ammonia(QA): 100 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Sliced peppers--Under stove cooler--38.00°F Salsa cooler--Chef line--41.00°F <br /> Raw pancake batter--41.00°F Sliced tomatoes--Under stove cooler--38.00°F <br /> Meat sauce--Steam table--155.00°F Pie cooler--Front end--41.00°F <br /> Cut ham--under stove cooler--41.00°F Prep cooler--prep area--41.00°F <br /> Walk in cooler x2--Back--41.00°F Under stove coolers--Under stove--41.00°F <br /> Steam table--Kitchen area--140.00°F 2 Dr Dessert cooler--Front end counter--41.00°F <br /> Dairy/Butter cooler--Front end--41.00°F Mashed potatoes--team table--152.00°F <br /> Pico de gallo--Prep area--40.00°F <br /> NOTES <br /> Previous report and safety handler cards on site <br /> Sanitizer bucket :400 PPM QUAT after correction <br /> Email OIR to bill@hotcakesinc.org <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: rosalva ineda acevedo, manager <br /> Y p 9 <br /> EH Specialist: NICHOLAS WIESEMAN Phone: (209)468-3445 <br /> FA0002406 PRO161135 SCO01 11/07/2018 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 2 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 />