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#39 Thermometers Provided/Accurate/Easily Visible OBSERVATIONS: Accurate thermometer is not available in the walk in cooler. Provide accurate thermometer today. Probe thermometer is available on site but not used by employee to check the food temp. Start using the probe thermometer to check food temp. Correct today. 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) OVERALL INSPECTION NOTES AND COMMENTS FOOD ITEM -- LOCATION --TEMP ° F --COMMENTS No Temperature Data Collected COMMENTS AND OBSERVATIONS Complaint inspection. As per manager, she is not aware of the complaint. No reported illness by employees. No employees working for other food facilities, day care or health care facilities. Staff consuming food eaten by complainant. No out of the country traveling by employees. As per manager, chicken quesadilla is made of chicken thighs. Raw chicken thighs are received frozen. Boxes are stored in the 2 D freezer. Boxes are pulled from the freezer to be held in the walk in cooler to be thawed overnight. Boxes of raw chicken are stored on bottom shelf of the walk in cooler. Raw chicken thighs are fulling cooked by boiling it thoroughly and then will be stored in little containers in the 3 D cooler ( at 39F) on top shelves. On daily basis, cooked chicken, pulled from cooler to be grilled at 165F and then to be held on the steam table ( cooked chicken thighs at 167F). I observe the cook cooking raw chicken on griddle at 171F ( cooking process)All food items on the hot hold, including the chicken thighs, have temp at 135F or more. Sanitizer buckets are set up with chlorine 200 ppm. Bare hands are used when they prepare or cook food. Back hand station has temp at 132F and fully supplied with soap and paper towels. Dish washer chlorine is at 100 ppm. Valid food manager certificate on site. Both cooks working at cook line, showed me their valid food handler cards. Food, in the 3 D cooler and walk in cooler, is stored in a proper way to avoid any potential contamination. I did not see any big food containers stored in the walk in or in the cold hold units to reflect any violations of the approved cooling methods that need to be adopted. Probe thermometer is available on site. Facility is using color code cutting board for different kind of food to avoid cross contamination. 3 D reach in cooler at the cooking area, has temp at 41F. Rest room is available and operable with hot water 100F or more soap and paper towels. 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 Safety Code. If a reinspection is required, fees will be assessed at the current hourly rate. Received by: Name and Title: EH Specialist: GEHANE FAHMY Phone: (209) 616-3052 FA0006638 C00055230 SC004 09/15/2022 EHD 16-23 Rev 04/07/22 Page 2 of 2 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