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Environmental Health Department <br />Time In: <br /> 2:35 pm <br /> 1:30 pm <br />Time Out: <br />Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <br />Telephone: Owner/Operator: TD&B RESTAURANTS INC <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 856 W BENJAMIN HOLT DR, STOCKTON 95207 <br />Date: 02/28/2022Name of Facility: SQUEEZE BURGER <br />Food Program Official Inspection Report <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 /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: The chef drawers under the right grill is not cold enough at 45 F. Decrease and maintain at 41 F or lower <br />by today. <br />CALCODE DESCRIPTION: Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, <br />114037, 114343(a)) <br /> #44 Premises: Clean/Litter Free; Vermin-Proof <br />OBSERVATIONS: The large roll up door is being left open during operating hours. Close this and all doors to the restaurant <br />to prevent insect and or rodent entry. <br />CALCODE DESCRIPTION: The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen <br />shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be <br />kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, <br />114259.3, 114279, 114281, 114282) <br />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 50 120 <br /> 100 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />meat patty -- Lt chef drawer -- 40.00º F everest 2 door -- bar -- 41.00º F <br />pineapple -- Rt. everest 2 door prep -- 38.00º F ham -- Rt chef drawer -- 45.00º F <br />sliced tomatoes -- everest 2 door prep -- 39.00º F Everest 2 door -- ware washing room -- 41.00º F <br />walk in -- 39.00º F pickles -- Lt. everest 2 door prep -- 38.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />sanitizer bucket - 200 ppm quat <br />Page 1 of 2EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0002846 PR0160121 SC001 02/28/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com