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SAN <br /> 1` ` e J O 1a Q U I N Environmental Health Department <br /> C 0 U A i `l <br /> Food Program Official Inspection Report <br /> Facility Name and Address: CHILIS GRILL& BAR#504, 5756 PACIFIC AVE, STOCKTON 95207 <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Hard to reach floors/walls/light covers at both kitchen and bar areas not clean. Detail clean all unsanitary <br /> surfaces by 1 week and on a routine basis. <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: Jesse Shaddox Expiration Date:July 14,2024 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 143°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 140°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 4 drawer prep--left end top--40.00°F 4 drawer prep--left end bottom--45.00°F <br /> food warmer--kitchen corner--140.00°F 1 door--kitchen--41.00°F <br /> chili--warmer--169.00°F 1 door prep--waitress left--38.00°F <br /> 1 door prep--right fry station--41.00°F 2 door cooler--bar--40.00°F <br /> 1 door keg(beer)--bar--48.00°F 2 drawers--kitchen--41.00°F <br /> 3 door prep--kitchen--32.00°F 4 drawer prep--right end bottom--45.00°F <br /> 2 drawer prep--cooks line--41.00°F soup--warmer--153.00°F <br /> 2 door delfield--waitress--35.00°F large walk in--kitchen--39.00°F <br /> 4 drawer prep--right end top--35.00°F 1 door prep--waitress right--39.00°F <br /> soup--warmer/waitress--153.00°F 4 door keg--bar--41.00°F <br /> 1 door prep--left fry station--40.00°F queso--warmer--151.00°F <br /> small walk in--kitchen--31.00°F 2 door prep--kitchen--41.00°F <br /> 2 door--kitchen--35.00°F 3 door keg--bar--41.00°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: Gary Chew, manager <br /> EH Specialist: MARIBEL FLOHRSCHUTZ Phone: (209)616-3051 <br /> FA0002186 PRO160830 SCO01 07/12/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 2 of 2 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 />