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Time In: 925 am <br /> Time Out: 10:02 am <br /> PquitY San Joaquin County <br /> )O. .QOG <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> • cq.. �a• Telephone: (209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> �/PORN <br /> Food Program Official Inspection Report <br /> Name of Facility: NATIONS GIANT HAMBURGERS(STKN) Date: 02/21/2017 <br /> Address: 3333 W HAMMER Ln, STOCKTON 95219 <br /> Owner/Operator: NATIONS GIANT HAMBURGERS NO 30 A CALIF LP Telephone: <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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 /> #36 Equipment/Utensils/Linens: Proper Storage/Use <br /> OBSERVATIONS:Dipper well not on with utensils inside. Corrected. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Vy Tom Expiration Date: May 18,2021 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Bev-air(1-door)--41.00°F Sausage--139.00°F <br /> Bev-air(1-door)--41.00°F Bev-air(1-door)--41.00°F <br /> Bev-air(1-door)--41.00°F Bev-air(1-door)--41.00°F <br /> Chili--159.00°F Walk-in--41.00°F <br /> Chili--135.00°F <br /> NOTES <br /> Sanitizer bucket-100ppm Chlorine <br /> D/W-100ppm chlorine <br /> *Unable to check men's restroom. <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 /> 041- <br /> Received by: Name and Title: Vy Tom,Assistant Manager <br /> EH Specialist: MELISSA NISSIM Phone: (209)468-3168 <br /> FA0001927 PRO160135 SCO01 02/21/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 1 Food Program OIR <br />