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SAN 10AQUIN <br />t. uU N I Y <br />Environmental Health Department <br />Food Program Service Request Inspection Report <br />Facility Name and Address: COACH'S LOUNGE SPORTS BAR AND GRILL, 126 E MARKET ST, STOCKTON <br />#45 Floors, Walls, Ceilings; Clean and Maintained <br />OBSERVATIONS: Anon -permitted floor base was installed on the kitchen's floor/wall junture. <br />Floor surfaces in all food preparation or packaging areas, open food storage areas, utensil washing areas, refuse storage <br />areas, janitorial areas, and all restroom and employee change areas, shall be smooth and of durable construction and <br />nonabsorbent material which is easily cleaned. These floor surfaces shall be coved at the juncture at the floor and wall with <br />a three-eighths (3/8) inch minimum radius coving and shall extend up the wall at least four (4) inches. Rubber or vinyl top <br />set base is not permitted in these areas [CRFC §114268]. <br />Provide ceramic or quarry the floor <br />base with 3/8 inch <br />minimum radius <br />coving throughout entire kitchen floor/wall areas. The <br />floor base tiles should be 4 inches <br />in height minimum. <br />Provide photos <br />of <br />correction to cmuro@sjgov.org. <br />CALCODE DESCRIPTION: The walls /ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor <br />surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily <br />cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original <br />unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), <br />114266, 114268, 114268.11 114271, 114272) <br />OVERALL INSPECTION NOTES AND COMMENTS <br />OBSERVATIONS <br />Name on Food <br />Quaternary <br />Safety <br />Certificate: <br />Needed <br />Expiration Date: <br />Safety Code. <br />Warewash <br />assessed <br />Chlorine <br />(Cl): <br />ppm Heat: ° F <br />Water/Hot Water <br />Ware Sink Temp: 120 ° F <br />Ammonia (QA): ppm Hand Sink Temp: 108 ° F <br />FOOD ITEM -- LOCATION --TEMP ° F --COMMENTS <br />No Temperature Data Collected <br />NOTES <br />Food Consultation Re -inspection. No major violations observed. Requester to provide photos of correction for items 33, 38, <br />and 45 prior to permit issuance. Inspection report was emailed to requester. <br />To minimize person-to-person contact, the signature of the person receiving the inspection report <br />was not captured. <br />z�eb,� �5 carne co-ed • gem �+� �I+ o � a�+ N <br />?V'040 )T4 phs -}fl C"Uv o s j C3oveorg <br />D kss�� 'P-er oh c� rP-e r Iry �� -� '0' -P, ► 5 Vol t02L 3 <br />The person in charge is responsible for ensuring that the above mentioned facility is in compliance <br />Received by: <br />EH Specialist: <br />CLAUDIA MURO <br />Name and Title: Robert Bishop, Owner <br />Phone: (209) 561-8923 <br />SR0084611 SC061 03/31/2022 <br />EHD 16-23 Rev. 09/16/2020 Page 2 of 2 Food Program Service Request Inspection Report <br />with <br />all applicable sections of the California Health and <br />Safety Code. <br />If a reinspection is required, fees will be <br />assessed <br />at the current hourly <br />rate. <br />Received by: <br />EH Specialist: <br />CLAUDIA MURO <br />Name and Title: Robert Bishop, Owner <br />Phone: (209) 561-8923 <br />SR0084611 SC061 03/31/2022 <br />EHD 16-23 Rev. 09/16/2020 Page 2 of 2 Food Program Service Request Inspection Report <br />