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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> 7fa�p[r+85S grows here. Time In: 9.54 am <br /> Time Out: 11:54 am <br /> Food Program Official Inspection Report <br /> Name of Facility: WEST LANE BOWL Date: 08/30/2022 <br /> Address: 3900 WEST LN, STOCKTON 95204 <br /> Owner/Operator: WEST LANE BOWL INC Telephone: (209)466-3317 <br /> Program Element: 1626-RESTAURANT/BAR 101 +SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 09/06/2022 <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:The 4 dr display case at the front counter was 55 F,the chocolate cream pie was 48 F and the coconut <br /> cream pie was 41 F. Maintain potentially hazardous food items at 41 F or below at all times. Do not store PHFs inside this <br /> cooler until it is 41 F or below. Corrected on site, pies, cake, and ranch were relocated to walk-in cooler. <br /> The coolers listed below had temperatures above 41 F: <br /> -2 dr reach-in at front counter:49 F <br /> -right 2 dr M3 reach-in w/prep top:47 F <br /> -left 2 dr M3 reach-in w/prep top:46 F <br /> -meat walk-in:44 F <br /> Provide 41 F or below at these units today. <br /> Observed salad dressing containers in ice bath at front counter, dressing containers were on top of ice and not immersed in <br /> ice bath. Immerse salad dressing containers in ice bath fully and maintain ice level to keep PHFs at 41 F or below. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, <br /> 114037, 114343(a)) <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:The bar dishwasher produced 25 ppm chlorine. Manually sanitize utensils at bar within 100 ppm chlorine <br /> or 200 ppm quat until dishwasher provides 50 ppm chlorine minimum. Corrected on site, dishwasher was not being used <br /> during the inspection and the dishwasher will not be used for sanitizing until it is serviced. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) <br /> FA0002383 PRO160511 SCO01 08/30/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 5 Food Program OR <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 />