Laserfiche WebLink
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: SUPER BURGER DRIVE IN, 2120 COUNTRY CLUB BLVD, STOCKTON 95204-4802 <br /> #44 Premises: Clean/Litter Free;Vermin-Proof <br /> OBSERVATIONS:Area around grease bin is greasy. Clean/degrease area and make sure that when grease is drained into <br /> bin, it is not spilled outside it. <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 /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Several walls are not clean. Floors at cooks line need cleaning/degreasing. Clean by 1-2 weeks and on a <br /> routine basis. <br /> Wall next to mop sink is absorbent. Ceiling at dry storage room has water damage. Repair wall and ceiling and paint by 2 <br /> weeks with semi-gloss paint. <br /> There are several holes on kitchen wall behind large freezer. Cover and paint walls. <br /> CALCODE DESCRIPTION: The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Hadram Ali Alhadrami Expiration Date:April 10,2022 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 134°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 134°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> walk in--back--37.00°F chili--warmer/cooks line--150.00°F <br /> shake mix--side/beverage prep--39.00°F 1 door prep side/beverage prep--37.00°F <br /> CO2"'--back room--100.000 L 2 door prep kitchen--39.00°F <br /> NOTES <br /> No comment entered. <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: Hadram Alhadrami, owmer <br /> EH Specialist: MARIBEL FLOHRSCHUTZ Phone: (209)616-3051 <br /> FA0001443 PRO167508 SCO01 03/23/2021 <br /> EHD 16-23 Rev.09/16/2020 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.sjgov.org/EHD <br />