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#35 Equipment/Utensils Approved and in Good Repair OBSERVATIONS:Observed debris inside kitchen top and bottom 1 dr Alto Sham holding warmers next to cook line. Clean within 1 week and maintain clean. CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182) #36 Equipment/Utensils/Linens: Proper Storage/Use OBSERVATIONS:Observed knives stored between cutting board and counter. Store knifes in a cleanable location to prevent contamination. Corrected on site, knives stored in knife case. CALCODE DESCRIPTION:All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3- 114185.4) Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074-114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) #40 Proper Use and Storage of Wiping Cloths OBSERVATIONS:Sanitizer bucket in kitchen had 25 ppm chlorine. Provide minimum 100 ppm chlorine or 200 ppm quat in sanitizer bucket. Corrected on site, sanitizer bucket was 200 ppm quat. CALCODE DESCRIPTION: Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) OVERALL INSPECTION NOTES AND COMMENTS OBSERVATIONS Name on Food Safety Certificate: Expiration Date: Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: °F Quaternary Ammonia(QA): ppm Hand Sink Temp: °F FOOD ITEM--LOCATION--TEMP°F--COMMENTS walk-in--40.00°F 1 dr True--kitchen--41.00°F 2 dr reach-in w/prep top--front counter--45.00°F shredded cheese/beans(cold hold)--2 dr reach-in prep top 44.00°F tri trip(hot hold)--top right 1 dr Alto Sham,front counter-- sliced tomatoes(cold hold)--front counter ice bath--51.00°F 126.00°F--Pieces ranged from 126-136 F brisket(hot hold)--bottom left 1 dr Alto Sham,front counter-- brisket(hot hold)--1 dr Alto Sham kitchen, next to cook line 151.00°F 173.00°F hand sink--front counter--100.00°F sliced cheese(cold hold)--front counter ice bath--49.00°F tri trip(hot hold)--counter warmer--145.00°F NOTES Complaint Inspection. Owner was not aware of the complaint. The beef is kept in the walk-in after it is delivered. It is cooked on the grill outside after which it is stored in the alto shaam warmers next to the cook line until placed in the warmers at the front counter.The beef is removed from the warmers and sliced per order. The salad items are also stored in the walk-in after delivery.After being prepped they are either stored in the 2 dr reach-in behind the front counter or in the ice bath at the front counter. Discussed report with owner. No signature captured. Re-inspection on or after 3/8/2022. FA0013568 C00054708 SCO04 03/01/2022 EHD 16-23 Rev.01/07/2021 Page 2 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