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SAN JOAQUIN <br /> C0U "! i `l <br /> Food Program Official Inspection Report <br /> Facility Name and Address: GARLIC BROTHERS, 6629 EMBARCADERO DR, STOCKTON 95209 <br /> #36 Equipment/Utensils/Linens: Proper Storage/Use <br /> OBSERVATIONS:A couple of tanks are not secured (at bar closet).All shall be secured (even empty ones). <br /> CALCODE DESCRIPTION:All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from <br /> food and food-contact surfaces. (114185.3- 114185.4) Utensils and equipment shall be handled and stored so as to be protected from <br /> contamination. (114074-114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Floors in bars walk in cooler and underneath bar equipment is not clean. Floor base surfaces in kitchen <br /> are black. Detail clean all unsanitary floor surfaces by 2 weeks. <br /> Several walls in many locations need a fresh coat of paint. Paint all walls surfaces that are currently absorbent. Correct by 1 <br /> month. <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: Expiration Date: <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 130°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 124°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 2 drawers--cooks line with oysters/beef--47.00°F 3 door cooler--bar--36.00°F <br /> walk in--bar--40.00°F 2 door prep--left end/pizza prep--41.00°F <br /> beans--warmer--141.00°F NITROGEN--bar closet--210.000 L <br /> 2 door prep--right end/salad prep--40.00°F walk in--kitchen--40.00°F <br /> 1 door prep--cooks line/right--45.00°F 2 drawer cooler--pizza prep--41.00°F <br /> gravy--warmer--137.00°F 3 door prep--cooks line--37.00°F <br /> 2 door true--cooks line--38.00°F 1 door prep--cooks line/left--41.00°F <br /> potatoes--warmer--142.00°F red sauce--warmer--143.00°F <br /> CO2--bar closet--70.00°L <br /> NOTES <br /> No comment entered. <br /> FA0002456 PRO160148 SCO01 08/17/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 3 of 4 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 />