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Program Element: 1626 - RESTAURANT/BAR 101 + SEATS <br />Telephone: Owner/Operator: SIX FIFTY THREE COMPANY INC <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 1674 E HAMMER LN, STOCKTON 95210 <br />Date: 02/10/2016Name of Facility: IHOP #653 <br />Food Program Official Inspection Report <br /> 4:14 pm <br /> 2:34 pm <br />Time Out: <br />Time In: <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 />Reinspection on or after: 02/24/2016 <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br />OBSERVATIONS: Potentially hazardous food (PHF) at above 50 F in 3D True bottom / reach in, and raw chicken and <br />lettuce within the 4DTrue were at 49 F and 45 F, respectively (see Measured Observations for specific temperature <br />number). Provide 41 F or below for PHF immediately. Observed manager disposing all PHF at 3D True and contacting <br />service for repair. <br />CALCODE DESCRIPTION: Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, <br />114037, 114343(a)) <br /> #6 Handwashing Facilities Supplied and Accessible <br />OBSERVATIONS: Paper towel lacking in women's restroom. Provide. Corrected. <br />CALCODE DESCRIPTION: Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br />maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of <br />utensils and equipment. (113953, 113953.1, 114067(f)) <br /> #35 Equipment/Utensils Approved and in Good Repair <br />OBSERVATIONS: 3D True at griddle and 4D True at cook line not providing 41F, and 3D True west side not working at all <br />(not plugged in). Repair. <br />CALCODE DESCRIPTION: All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment <br />shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br />114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182) <br /> #40 Proper Use and Storage of Wiping Cloths <br />OBSERVATIONS: 2 wipe cloths at cook line and 1 wipe cloth at waitress station not in sanitizer bucket. Store wipe cloths in <br />sanitizer bucket. <br />CALCODE DESCRIPTION: Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food <br />shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e)) <br />Page 1 of 2EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0001784 PR0162801 SC001 02/10/2016