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SAN J O A Q U I N Environmental Health Department <br /> COUNTY <br /> :. <br /> Ti :��pm <br /> Greotness grows here. <br /> Timee OOutut: 1:55 am <br /> Food Program Official Inspection Report <br /> Name of Facility: NATIONS GIANT HAMBURGERS(STOCKTON, CA) Date: 02/20/2018 <br /> Address: 3333 W Hammer Ln, STOCKTON 95219 <br /> Owner/Operator: NATION'S FOODSERVICE, INC. Telephone: (510)237-1952 <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Reach-in/under counter near deep fryer is at 45F . Provide at 41 F or lower. <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 /> #39 Thermometers Provided/Accurate/Easily Visible <br /> OBSERVATIONS:A few thermometers are lacking for under counter refrigerators. Provide. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Ines Garcia Expiration Date: February 14,2019 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 134°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> hand sink--Men's--100.00°F reach-in under counter near griddle(L) 41.00°F <br /> reach-in under milkshake machine--41.00°F reach-in under counter near deep fryer 45.00°F <br /> reach-in under counter near griddle--41.00°F pie display case--41.00°F <br /> hand sink--next to mop sink--124.00°F hand sink- next to milkshake machine--110.00°F <br /> reach-in--under counter(toast station)--41.00°F prep sink--122.00°F <br /> walk-in--41.00°F hand sink--Women's--100.00°F <br /> hand sink--front counter(R)--105.00°F hand sink--next to 3 comp--100.00°F <br /> NOTES <br /> sanitizer bucket 100ppm (chlorine) <br /> FA0001927 PRO160135 SCO01 02/20/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />