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hand sinks are fully supplied with soap and paper towels from dispensers and fully accessible.All hand sinks have temp 100F <br /> or more. Gloves are available. I observe employees washing hands between tasks during my inspection. Rest room is <br /> available and operable with hot water 100F or more soap and paper towels.As per manager, burger is fully cooked at <br /> minimum 160F unless the customers request otherwise. <br /> Sweet potatoes received frozen to the fryer to be cooked.Sweet potatoes received frozen to the fryer to be cooked. <br /> Burger received at 41 F to be stored in walk in cooler(at 40F)then to be held in top load cooler by the griddle(37F)to be <br /> cooked to order. Cooked burger(cooking process)on griddle is at 189F. Probe thermometer is on site and used frequently <br /> by employees. Employees are using bare hands to handle food with frequent washing hands and they only use gloves when <br /> they are touching raw meat. Clean utensils are stored on storage shelves, separate from any chemicals,to avoid any <br /> potential contamination. Utensils are washed and sanitized in dish washer with chlorine 50ppm. <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 /> FA0020167 C00054535 SCO04 01/03/2022 <br /> EHD 16-23 Rev.01/07/2021 Page 2 of 2 Complaint Inspection Report <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 />