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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: STOCKTON FIVE STAR BURGER, 3558 W HAMMER LN, STOCKTON 95219 <br /> #44 Premises: Clean/Litter Free;Vermin-Proof <br /> OBSERVATIONS:Kitchen is very messy. Items are not stored by category. Personal items are stored with food/utensils. <br /> Reorganize and store everything by it's category. Start organizing, today. <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 and floors are not clean. Clean all unsanitary surfaces by 1-2 weeks and as needed. <br /> There are lots of broken/missing base tiles close to mop sink. Replace by 2-3 weeks. <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: Mohammed F Alnaggar Expiration Date: December 03,2024 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 139°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 107°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 1 door prep front--41.00°F 2 door mini cooler--cashier--32.00°F <br /> 1 door QBD -cashier--33.00°F 2 door prep--cooks line--40.00°F <br /> walk in--kitchen--39.00°F CO2--outside building--300.00°L <br /> shake mix--front--41.00°F 4 drawers--cooks line--40.00°F <br /> chili--griddle--155.00°F <br /> NOTES <br /> There are currently[200 lbs]of carbon dioxide(CO2)cylinders at the facility. Please be aware that CO2 is an asphyxiant and <br /> is therefore considered a hazardous material subject to regulation under Chapter 6.95, Health and Safety Code, Division 20, <br /> The reportable quantity for CO2 is 137 pounds or 1,200 cubic feet in San Joaquin County(SJC). You will be placed into the <br /> SJC Environmental Health Program for Hazardous Material Business Plan (HMBP)and will be required to report your <br /> hazardous materials in the California Environmental Reporting System (CERS). For more information or to comply with the <br /> reporting requirement in CERS, please go to: http://cers.calepa.ca.gov/ <br /> FA0002240 PRO162590 SCO01 08/05/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 4 of 5 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 />