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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: OMELETTE HOUSE, 3455 E CHEROKEE RD, STOCKTON 95205
<br /> #35 Equipment/Utensils Approved and in Good Repair
<br /> OBSERVATIONS: Ice maker has mold. Clean today.
<br /> Walk in freezer has ice condensation. Repair in 1 week.
<br /> 3 D cooler doors and bottom shelf, at bar, has food debris. Clean today.
<br /> Cutting board at bar has bread crumbs. Clean and sanitize as necessary.
<br /> Middle door of the bar 3 D cooler has loose gasket. Repair/replace in 3 days.
<br /> Walk in cooler side door is not self closing. Provide self closing door in 3 days.
<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:4 CO2 tanks are unchained. Secure tanks in 3 days.
<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 /> #39 Thermometers Provided/Accurate/Easily Visible
<br /> OBSERVATIONS:probe 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 /> #40 Proper Use and Storage of Wiping Cloths
<br /> OBSERVATIONS:observe the cook wiping the egg skillet with wiping cloth from QUAT sanitizer bucket then start to cook
<br /> another omelette order. Stop that practice, use clean utensils to cook food and use wiping cloth to sanitize food contact
<br /> surfaces
<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 /> #45 Floors,Walls, Ceilings; Clean and Maintained
<br /> OBSERVATIONS:Floor, by cook line, has food debris and grease.
<br /> Floor, under walk in cooler shelves, has water spill and dirt. Clean today.
<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 /> FA0002019 PRO161804 SCO01 04/09/2019
<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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