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SAN <br /> J O a Q U I N Environmental Health Department <br /> C0U ;N i Y <br /> Food Program Official Inspection Report <br /> Facility Name and Address: WEST LANE BOWL, 3900 WEST LN, STOCKTON 95204 <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Observed debris on floor under bar dump sink and and in cooking area under and behind equipment. <br /> Clean today and maintain clean. <br /> Observed damaged flooring in kitchen front counter area and near walk-in freezer. Observed missing coving in walk-in <br /> freezer. Repair/replace flooring within 1 month. <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, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: needed Expiration Date: <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> hand sink--women's locker room--109.00°F hand/prep sink--kitchen--120.00°F <br /> sausage(hot hold)--heat lamp--142.00°F 2 dr M3 reach-in w/prep top--cooking area(R)--47.00°F <br /> 2 comp warewash sink--kitchen--120.00°F 5 dr reach-in--under griddle--40.00°F <br /> hand sink--bar--100.00°F 2 dr M3 reach-in w/prep top--cooking area(L)--46.00°F <br /> produce walk-in--41.00°F hand sink--bowling men's restroom--100.00°F <br /> soup(hot hold) kitchen counter warmer--168.00°F beef(hot hold)--steam table--168.00°F <br /> hand sink--kitchen men's restroom--100.00°F hand sink--cooking area--100.00°F <br /> hand sink- kitchen women's restroom--100.00°F soup(hot hold)--front counter warmer--160.00°F <br /> chocolate pie(cold hold)--4 dr display case--48.00°F 2 comp prep sink--kitchen--120.00°F <br /> 3 dr reach-in--bar(R)--41.00°F 3 comp sink--bar--121.00°F <br /> 4 dr display case--front counter--55.00°F hand sink--bowling women's restroom--100.00°F <br /> hand sink--men's locker room- 100.00°F 2 dr Arctic Air reach-in w/prep top--kitchen--41.00°F <br /> beans(hot hold)--steam table 154.00°F hand sink--front counter--100.00°F <br /> meat walk-in--44.00°F 2 dr reach-in--front counter--49.00°F <br /> bacon(hot hold)--heat lamp--136.00°F coconut pie(cold hold)--4 dr display case--41.00°F <br /> NOTES <br /> Routine inspection. <br /> Sanitizer buckets-200 ppm chlorine and 400 ppm quat. <br /> Quat test strips available. <br /> Bar dishwasher 25 ppm chlorine. <br /> Discussed report with Rick Johnson, Manager. <br /> FA0002383 PRO160511 SCO01 08/30/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 4 of 5 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 />