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SAN 4` ` , J O a Q U I N Environmental Health Department <br /> C 0 U 11-11 i `l <br /> Food Program Official Inspection Report <br /> Facility Name and Address: SLIMS NOODLE BAR, 3499 BROOKSIDE RD, STOCKTON 95219 <br /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:Observed unrestrained carbon dioxide cylinders near kitchen entrance and restroom. Secure/restrain <br /> carbon dioxide cylinders. <br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment <br /> shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182) <br /> #47 Signs Posted; Last Inspection Report Available <br /> OBSERVATIONS:The current permit and last inspection report are lacking. Maintain these documents on site. <br /> CALCODE DESCRIPTION:Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash <br /> hands after using the restroom(113953.5)(b)No smoking signs shall be posted in food preparation, food storage, warewashing, and <br /> utensil storage areas(113978). (c)Consumers shall be notified that clean tableware is to be used when they return to self-service areas <br /> such as salad bars and buffets. (d)Any food facility constructed before January 1, 2004, without public toilet facilities,shall prominently <br /> post a sign within the food facility in a public area stating that toilet facilities are not provided(113725.1, 114381 (e)). Proper posting of <br /> nutritional information at facilities with 20 or more chains in California(114094). <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 123°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 131 °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Mop Sink 120.00°F Avantco 2 Door Reach In under Prep--41.00°F <br /> Prep Sink -132.00°F Walk In--41.00°F <br /> Hand Sink behind Counter--127.00°F Carbon Dioxide--Near Kitchen Entrance--20.00°L <br /> Rest Room Hand Sink--123.00°F <br /> NOTES <br /> Note: Observed unused counter buffet style warmers. Provide sneeze guard if this piece of equipment is to be used in future. <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.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: Cory Tsutsumi, Owner <br /> EH Specialist: LYDIA BAKER Phone: (209)616-3046 <br /> FA0012002 PR0515004 SCO01 05/10/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 3 of 3 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD <br />