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Environmental Health Department <br />Facility Name and Address: EDDIES PIZZA CAFE, 1304 E HAMMER LN, STOCKTON 95210 <br />Food Program Official Inspection Report <br /> #35 Equipment/Utensils Approved and in Good Repair <br />OBSERVATIONS: The 50 lb CO2 cylinder near the syrup shelf was not secured. Secure CO2 cylinder to a rigid structure <br />immediately. <br />Observed mold in ice machine. Clean and sanitize today and maintain clean. <br />Observed debris on vent hood. Clean and sanitize within 2 weeks and maintain clean. <br />CALCODE DESCRIPTION: All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment <br />shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br />114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182) <br /> #40 Proper Use and Storage of Wiping Cloths <br />OBSERVATIONS: Observed wiping cloth stored on counter in kitchen. Store wiping cloths in a sanitizing solution of 100 <br />ppm chlorine or 200 ppm quat minimum when not in use. Correct today. <br />CALCODE DESCRIPTION: Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food <br />shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e)) <br /> #45 Floors, Walls, Ceilings; Clean and Maintained <br />OBSERVATIONS: Observed debris on floor in kitchen near the pizza cutting table, the prep area, and the syrup shelf. Clean <br />and sanitize floor today and maintain clean. <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 />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 100 120 <br /> 100 <br />Victor Esaloo October 29, 2025 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />2 dr True reach-in w/prep top -- 43.00º F hand sink -- front counter -- 100.00º F <br />hand sink -- kitchen -- 105.00º F dishwasher sink -- 120.00º F <br />1 dr True salad & drink cooler -- next to self service -- 48.00º F 2 comp sink -- 120.00º F <br />CO2 cylinder -- kitchen -- 50.00º L CO2 tank -- kitchen -- 450.00º L <br />walk-in -- right -- 44.00º F walk-in w/display -- left -- 41.00º F <br />3 dr Hoshizaki reach-in w/prep top -- 41.00º F bleu chesse dressing (cold hold) -- self serve display -- 37.00º F <br />hand sink -- male restroom -- 100.00º F 2 dr Cold Tech -- kitchen -- 40.00º F <br />hand sink -- female restroom -- 100.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />Page 2 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0001361 PR0162586 SC001 10/05/2021 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD