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S ` ` ! J O A Q U I t , Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: THE BOATHOUSE, 980 LAKESIDE DR, LATHROP 95330 <br /> #38 Approved/Sufficient Ventilation and Lighting <br /> OBSERVATIONS:Hood filters are not in place. Replace hood filters today. <br /> CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases,heat,grease, vapors and smoke and be approved by <br /> the local building department. Canopy-type hoods shall extend 6"beyond all cooking equipment.All areas shall have sufficient ventilation <br /> to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window,an air shaft, or a <br /> light-switch activated exhaust fan,consistent with local building codes. (114149, 114149.1)Adequate lighting shall be provided in all areas <br /> to facilitate cleaning and inspection.Light fixtures in areas where open food is stored, served,prepared,and where utensils are washed <br /> shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Justin Hacker Expiration Date: November 08,2021 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 127°F <br /> Quaternary Ammonia(QA): 400 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> bar hand sink--100.00°F steak--38.00°F <br /> shrimp--39.00°F mashed potatoes--170.00°F <br /> 2 door True--36.00°F salad dressing--39.00°F <br /> 2 door Dukers prep--40.00°F ham-pizza prep--41.00°F <br /> 2 door US prep--36.00°F diced chicken- 39.00°F <br /> diced chicken-pizza prep--37.00°F pork carnitas -164.00°F <br /> restroom hand sinks 100.00°F burger--38.00°F <br /> 2 door True-outside -41.00°F walk-in cooler--41.00°F <br /> bar 1 door True--40.00°F chicken carnitas--163.00°F <br /> 3 door True-outside--38.00°F chicken--39.00°F <br /> potato salad--35.00°F hard boiled egg--37.00°F <br /> diced tomatoes--37.00°F shredded cheese--41.00°F <br /> bar 2 door True--40.00°F 2 door True prep--37.00°F <br /> NOTES <br /> wiping cloth bucket 200 ppm Quat/both Cl &Quat test strips are available <br /> bar dish machine 50 ppm <br /> kitchen dish machine Oppm Cl/0 ppm Cl <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 /> _OROV�� <br /> Received by: Name and Title: Marcus Shahen, owner <br /> EH Specialist: KADEANNE LINHARES Phone: (209)468-0330 <br /> FA0023293 PR0540753 SCO01 02/26/2020 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 2 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 />