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#39 Thermometers Provided/Accurate/Easily Visible OBSERVATIONS:Probe thermometer is not available on site. Provide accurate thermometer in 3 days. CALCODE DESCRIPTION:An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer+/-2#F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159) #41 Plumbing Maintained;Approved Back Flow Device OBSERVATIONS:Front hand sink, by prep sink, and back hand sink, have hot water weak pressure from faucets. Provide adequate water pressure in 1 week. Prep sink is leaking on the floor as draining pipe is broken. Fix leakage today. All hand sinks water faucet units are unsecured. Secure faucet units in 1 week. CALCODE DESCRIPTION: The potable water supply shall be protected with a backflow or back siphonage protection device,as required by applicable plumbing codes. (114192)All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination,and shall be kept clean,fully operative,and in good repair. Any hose used for conveying potable water shall be of approved materials,labeled,properly stored,and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) OVERALL INSPECTION NOTES AND COMMENTS FOOD ITEM--LOCATION--TEMP°F--COMMENTS Cold hold unit- Prep line/cooking area--41.00°F 3 comp sink--109.00°F Walk in cooler--41.00°F Prep sink--122.00°F Back hand sink--100.00°F Hand sink--Blending station--104.00°F Cold hold unit--Under griddle--41.00°F Front hand sink--117.00°F NOTES Complaint inspection. As per manager, she is not aware of the complaint. No reported illness by employees. No employees working for other food facilities, day care or health care facilities. Staff consuming food eaten by complainant. No out of the country traveling by employees.All food items, including the cooked and raw sea food, on the cold hold have temp 41 F or below.All food items on the hot hold have temp at 135F or more. Sanitizer buckets are set up with chlorine 200 ppm. Bare hands are used when they prepare or cook food. Rest room is available and operable with hot water 100F or more soap and paper towels. Shrimp is received frozen kept in the walk in freezer. Raw shrimp is kept in containers with ice in the cold hold unit at the cooking area at temp 34F.All cooling units in facility, including the sea food 4 drawer reach in cooler at the sea food station, have temp at 41 F or below. RE INSPECTION IS REQUIRED IN 2 WEEKS. 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 Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. Received by: Name and Title: EH Specialist: GEHANE FAHMY Phone: (209)616-3052 FA0001334 C00054678 SC544 02/17/2022 EHD 16-23 Rev.01/07/2021 Page 3 of 3 Complaint Inspection Report 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/ehd