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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: SUPER BURGER DRIVE IN, 2120 COUNTRY CLUB BLVD, STOCKTON 95204-4802
<br /> #23 Rodents, Insects or Animals Inside Facility
<br /> OBSERVATIONS:Saw dead roaches on several floor areas. Remove all dead bodies and continue pest control. Facility
<br /> shall be pest free.
<br /> CALCODE DESCRIPTION:Each food facility shall be kept free of vermin:rodents(rats,mice), cockroaches,flies.(114259.1, 114259.4,
<br /> 114259.5)
<br /> #29 Toxic Substances Properly Identified/Stored/Used
<br /> OBSERVATIONS:Spray bottles are not labeled. Label,today.
<br /> CALCODE DESCRIPTION:All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food,
<br /> utensils,packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
<br /> #33 Nonfood Contact Surfaces Clean
<br /> OBSERVATIONS:The following surfaces are unsanitary and shall be detailed cleaned:
<br /> 1. Both hand sinks and soap/paper towel dispensers
<br /> 2. Prep sink
<br /> 3.All shelves(including shelve under griddle)
<br /> 4. Walls behind cooking equipment
<br /> 5. Floor sink under 3 comp sink
<br /> 6. Hood filters
<br /> 7.All of the window sills
<br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
<br /> #35 Equipment/Utensils Approved and in Good Repair
<br /> OBSERVATIONS:Walk in surfaces are not clean.All unsanitary surfaces shall be detailed cleand/sanitized by 2 weeks.
<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, 114172, 114177, 114180, 114182)
<br /> #36 Equipment/Utensils/Linens: Proper Storage/Use
<br /> OBSERVATIONS:Saw a cutting board on 3 comp sink's faucet. Remove. Store all utensils on shelve used for drying
<br /> utensils or drain board next to sink.
<br /> Using prep sink to soak utensils. Prep sink is only for food preparation. Use 3 comp sink to wash utensils.
<br /> CO2 tanks are chained up, but they are not adequately secured.They shall be secured as to prevent them from tipping over.
<br /> Correct by 03/22/19
<br /> CALCODE DESCRIPTION:All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from
<br /> food and food-contact surfaces. (114185.3- 114185.4) Utensils and equipment shall be handled and stored so as to be protected from
<br /> contamination. (114074-114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
<br /> FA0001443 PRO167508 SCO01 03/21/2019
<br /> EHD 16-23 Rev.06/30/15 Page 2 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
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