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SAN <br /> J O A Q U I t , Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: WINDMILL COVE BAR&GRILL LLC, 7606 WINDMILL COVE RD, STOCKTON 95206 <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: needed Expiration Date: <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 /> shredded cheese--41.00°F 2 door McCall--39.00°F <br /> bar 2 drawer True--41.00°F burger--196.00°F <br /> upstairs restroom hand sinks x 2(M&W)--85.00°F raw burger--41.00°F <br /> bar 1 door US Ref--41.00°F 2 door True prep--41.00°F <br /> bar 3 comp--120.00°F wal;k-in cooler--41.00°F <br /> 2 door Centaur-kitchen--41.00°F downstairs restroom hand sinks x 2(M&W)--81.00°F <br /> chicken strips--197.00°F bar hand sinks x 3--100.00°F <br /> 2 door Centaur-front of house--41.00°F pot stickers--170.00°F <br /> NOTES <br /> chlorine and quat sanitizers are available/test strips are needed <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 /> Received by: � Name and Title: Bruce Couturier, Executive Chef <br /> EH Specialist: KADEANNE LINHARES Phone: (209)468-0330 <br /> FA0018866 PRO160819 SCO01 08/29/2019 <br /> EHD 16-23 Rev.06/30/15 Page 3 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 <br />