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#34 Warewashing Facilites Maintained OBSERVATIONS: Lacking lactic acid test strips. Provide within 1 week. CALCODE DESCRIPTION: Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125) #35 Equipment/Utensils Approved and in Good Repair OBSERVATIONS: Observed some debris on open display cooler shelves. Clean today 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) #39 Thermometers Provided/Accurate/Easily Visible OBSERVATIONS: The 1 dr Snapple display did not have a thermometer. Provide thermometer within 1 week. CALCODE DESCRIPTION: An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +1- 2 #F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature ware washing machines. (114157, 114159) #43 Toilet Facilites Clean/ Supplied/ Maintained OBSERVATIONS: The toilet paper dispenser was in disrepair, toilet paper was on hand rail. Repair/replace toilet paper dispenser within 1 week. CALCODE DESCRIPTION: Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276) OVERALL INSPECTION NOTES AND COMMENTS OBSERVATIONS Name on Food Safety Certificate: Safouh Farraj Expiration Date: January 21, 2026 Warewash Chlorine (Cl): ppm Heat: Water/Hot Water Ware Sink Temp: 124 ° F Quaternary Ammonia (QA): ppm Hand Sink Temp: 108 ° F FOOD ITEM -- LOCATION --TEMP ° F -- COMMENTS front counter display (R) -- contains shrimp, crab — 37.00° F front counter display (L) -- contains sausages — 41.00° F front counter display (C) -- contains fish -- 41.00° F 3 dr Atosa — 38.00° F open display cooler — customer area --47.00° F -- range 42-47 F 3 dr True -- 41.00° F 1 dr Snapple counter display -- 35.00° F NOTES Complaint inspection. Owner was aware of the complaint. Per owner mac and cheese is made at the facility, it is packaged after cooling, and the container is placed in open display cooler right after packaging. The mac and cheese in the open display observed today were made yesterday per owner. Per owner the take and go items in the open display cooler are replaced every 2-3 days. Did not observe mold inside the take and go containers or on seafood containers at front counter display. Remove take and go containers and other food items from sale immediately and discard if they contain mold or are otherwise contaminated/adulterated. Spray bottle had above 3010 ppm lactic acid. Follow manufacturer instructions when manually mixing sanitizing solution and provide 704 ppm lactic acid minimum FA0013950 C00054914 SC004 06/01/2022 EHD 16-23 Rev. 01/07/2021 Page 2 of 3 Complaint Inspection Report 1868 E. Hazelton Avenue I Stockton, California 95205 I T 209 468-3420 I F 209 464-0138 I www sjgov.org/ehd