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SKJOAQUI1►I Environmental Health Department <br /> iT•t1.. COUNTY l� <br /> {�, ' . Greatness grows here. TimeIn:�5pm <br /> Time Out: 1:22 om <br /> Food Program Official Inspection Report <br /> Name of Facility: Wendy's#656 W. Hammer Lane Date: 03/18/2021 <br /> Address: 725 W Hammer Ln, STOCKTON 95210 <br /> Owner/Operator: DESMOND FOODS LP Telephone: (408)668-4076 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 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 /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS:Observed a box of cups on the floor. <br /> Store 6"off the floor. <br /> CALCODE DESCRIPTION:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br /> above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Mayra Gonzalez Guerrero Expiration Date: February 27,2024 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 131 °F <br /> Quaternary Ammonia(QA): 300 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> hand sink--next to 3 comp-- 100.00°F (1)CO2 tank--back of the house--550.000 L <br /> cut tomato--assembly line refrigerator prep top--41.00°F hand sink--near front counter--100.00°F <br /> reach-in--assembly line prep station--41.00°F hand sink--at drive thru--100.00°F <br /> Turbo air reach-in--under coffee--41.00°F walk-in--41.00°F <br /> mop sink--133.00°F 3 comp--131.00°F <br /> raw hamburger patty reach-in--near griddle--38.00°F prep sink--120.00°F <br /> NOTES <br /> Note: Observed Food Safety Quiz completion list for employees(in house training) <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: Mayra Gonzalez Guerrero„ sig not ca <br /> EH Specialist: STEPHANIE RAMIREZ Phone: (209)616-3069 <br /> FA0012682 PR0516571 SCO01 03/18/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 1 Food Program OR <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 />