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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 />41. <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 41F 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 5Oppm. <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. Ifs 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 SC004 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 I T 209 468-3420 I F 209 464-0138 I www.sjgov.org/ehd