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SAN <br /> J O a Q U I N Environmental Health Department <br /> C0U ;N i Y <br /> Food Program Official Inspection Report <br /> Facility Name and Address: SUNSHINE HAWAIIAN BBQ, 11 N CENTER ST, STOCKTON 95202 <br /> #39 Thermometers Provided/Accurate/Easily Visible <br /> OBSERVATIONS:Lack of probe thermometer. Provide by tomorrow. <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 /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Saw 3 wet towels at cooks line.When they are not in use, place in bucket with sanitizer(bucket was set <br /> up). <br /> CALCODE DESCRIPTION: Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizes (114135, 114185.1 114185.3(d-e)) <br /> #43 Toilet Facilites Clean/Supplied/Maintained <br /> OBSERVATIONS:Rest room to the left end-lack of toilet paper holder(spindle). Manager stated that it was stolen. Replace <br /> it by 1 week. <br /> CALCODE DESCRIPTION:Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a <br /> well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet <br /> facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons:in <br /> establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276) <br /> #44 Premises: Clean/Litter Free;Vermin-Proof <br /> OBSERVATIONS:Personal food area that is located at entrance to kitchen is messy.Area shall be cleaned up daily and <br /> kept organized. <br /> Saw a couple of jackets at dry storage(laid on top of cans, ect). This is not allowed. Store inside cabinets at break area <br /> close to kitchen or in a large container that is designated for personal items.Also ok to provide wall hooks. <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: Zhenyuan Zhao Expiration Date: March 23,2023 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 140°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 110°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> FA0001149 PRO162179 SCO01 02/04/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 2 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.sjgov.org/EHD <br />