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freezer then deep fried at 350F then held on the hot hold. <br />Per facility internal policy, cooling units and rice on its hot hold temperatures are checked on daily basis before operating <br />hours. Temperatures of the food items on the hot hold unit are checked every 4 hours with maintained log. <br />Probe thermometer is on site and used frequently by employees. <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: <br />EH Specialist: GEHANE FAHMY Phone: (209) 616-3052 <br />FA0016106 C00054479 SC004 12/01/2021 <br />EHD 16-23 Rev. 01/07/2021 Page 2 of 2 Complaint Inspection Report <br />1868 E. HazeIton Avenue I Stockton, California 95205 I T 209 468-3420 I F 209 464-0138 I www.sjgov.org/ehd