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Environmental Health Department <br />Time In: <br />12:49 pm <br />12:10 pm <br />Time Out: <br />Program Element: 1626 - RESTAURANT/BAR 101 + SEATS <br />Telephone: (209) 507-6498 Owner/Operator: RAMIREZ, JOHN A <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 1658 S AIRPORT WAY, STOCKTON 95206 <br />Date: 05/23/2022Name of Facility: SAN JOAQUIN GRILL <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 /> #36 Equipment/Utensils/Linens: Proper Storage / Use <br />OBSERVATIONS: Observed six CO2 cylinders were not secured. Three of the six cylinders were marked empty. Secure <br />the six CO2 cylinders upright against a wall or to a stationary object. Correct within three days. <br />CALCODE DESCRIPTION: All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from <br />food and food-contact surfaces. (114185.3 - 114185.4) Utensils and equipment shall be handled and stored so as to be protected from <br />contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) <br /> #39 Thermometers Provided/Accurate/Easily Visible <br />OBSERVATIONS: The 1-door 7 Up cooler located in the kitchen was lacking a thermometer. Provide a thermometer for the <br />cooler and place in an easily visible location inside. Correct within seven days. <br />CALCODE DESCRIPTION: An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be <br />available to the food handler. A thermometer +/- 2 #F shall be provided for each hot and cold holding unit of potentially hazardous foods <br />and high temperature warewashing machines. (114157, 114159) <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 /> 121 <br /> 108 <br />John Ramirez September 10, 2026 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />Mop Sink -- 122.00º F 1-door cooler - 7-Up -- 41.00º F <br />Walk-in cooler -- 41.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0006473 PR0505004 SC001 05/23/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD