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SA NUJ OAHU I N Environmental Health Department <br /> ■ COUNTY <br /> cYp, Greotrless grows Frere, Time In:�'10pm <br /> Time Out: 1:35 om <br /> Food Program Official Inspection Report <br /> Name of Facility: HAMBURGER STAND Date: 11/03/2021 <br /> Address: 4105 E MAIN ST, STOCKTON 95205 <br /> Owner/Operator: ABES BURGERS INC Telephone: (209)463-9787 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 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 /> #6 Handwashing Facilities Supplied and Accessible MAJOR <br /> OBSERVATIONS:The soap dispenser in the employee bathroom is empty. Refill immediately. Corrected during inspection <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(0) <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:The sanitizer dispenser for the 3 comp sink is not properly dispensing the sanitizer. Repair immediately. <br /> Corrected during inspection. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a,b, d), 114117, 114125(b), 114135, 114141) <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:The strength of sanitizer in the sanitizer buckets is not strong enough at 0 ppm quat. Increase sanitizer <br /> strength to a minimum of 200 ppm quat. COS <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 sanitizes (114135, 114185.1 114185.3(d-e)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Ibraham Awad Expiration Date:August 24,2024 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 0 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Atosa 1 door prep--38.00°F ice cream mix--35.00°F <br /> walk in--39.00°F atosa 2 door prep--39.00°F <br /> chili--steam table 190.00°F <br /> FA0002136 PRO160415 SCO01 11/03/2021 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />