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SA NUJ OAHU I N Environmental Health Department <br /> ■ COUNT Y-- <br /> c/ `p' Greol:rless grows her,. Time In: 10:10 am <br /> Time Out: 10:52 am <br /> Food Program Official Inspection Report <br /> Name of Facility: WATERLOO CALIFORNIA RESTAURANT Date: 03/11/2020 <br /> Address: 10447 E WATERLOO RD, STOCKTON 95215 <br /> Owner/Operator: THOMAS,JAMES Telephone: (209)931-4020 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 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 /> #44 Premises: Clean/Litter Free;Vermin-Proof <br /> OBSERVATIONS:Food debris observed on the back wall in the bar. Clean this area and maintain clean and free of litter <br /> and rubbish today. <br /> CALCODE DESCRIPTION:The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen <br /> shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be <br /> kept vermin proof. (114067 6), 114123, 114143(a)&(b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, <br /> 114259.3, 114279, 114281, 114282) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Jose Nunez Expiration Date:April 08,2023 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 110°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Walk in cooler--Kitchen--40.00°F Hand sink--Waiting area/new addition--110.00°F <br /> Hand sink Restroom Male/Dinning--110.00°F 3 Door True/Prep table--Kitchen--38.00°F <br /> Hand sink Restroom-Female/Dinnning--110.00°F Cooler--Bar--40.00°F <br /> Steam Table--Kitchen--140.00°F Hand sink--Restroom-Male/new addition--110.00°F <br /> Hand sink--Restroom-Female/new addition--110.00°F Pasta sauce--Kitchen--150.00°F <br /> 3 Door True/Prep Table--Kitchen/Grill--38.00°F <br /> NOTES <br /> Sanitizer buckets are set up with 200 PPM of Quaternary Ammonia. <br /> Quaternary Ammonia test strip is available on site. <br /> This facility uses both Quaternary Ammonia or Chlorine. Educate employees which sanitizing solution is in use and use <br /> appropriate test strip to test sanitizing solution. <br /> FA0001090 PRO161766 SCO01 03/11/2020 <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 />