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Environmental Health Department Time In: 2:40 pm 1:42 pm Time Out: Program Element: 1626 - RESTAURANT/BAR 101 + SEATS Telephone: (407) 734-9000 Owner/Operator: RED LOBSTER HOSPITALITY LLC ATTN: LICENSING Inspection Type: ROUTINE INSPECTION - Operating Permit Address: 2283 W MARCH LN, STOCKTON 95207 Date: 12/07/2022Name of Facility: RED LOBSTER RESTAURANT #381 Reinspection on or after: 12/21/2022 Food Program Official Inspection Report VIOLATIONS AND CORRECTIVE ACTIONS 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; 113700. All violations must be corrected within specified timeframe. Violations that are classified as "MAJOR" pose an immediate threat to public health and have the potential to cause foodborne illness. All major violations must be corrected immediately. Non-compliance may warrant immediate closure of the food facility. #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR OBSERVATIONS: Observed the dishwasher is currently not sanitizing at a minimum temperature of 160 F. Repair/replace dishwasher so that it is sanitizing at a minimum temperature of 160 F. Discontinue use until it has been repaired. Manually sanitize dishes and utensils until the dishwasher is repaired. CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141) #21 Hot and Cold Potable Water Not Available OBSERVATIONS: The warm water at the hand sink at the bar was observed at 98 F. Adjust hot water heater so that the hand sink has warm water at a minimum of 100 F. Correct today. The hot water at the bar three compartment sink was observed at 105 F. Adjust hot water heater so that hot water at the three compartment sink is a minimum of 120 F. Correct today. CALCODE DESCRIPTION: An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) #36 Equipment/Utensils/Linens: Proper Storage / Use OBSERVATIONS: Observed the ice scoop at the bar stored in the ice with the handle touching the ice. Clean and sanitize the ice scoop and store in a cleanable container or with handle out of ice when not in use. Correct today. CALCODE DESCRIPTION: All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4) Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) Page 1 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR FA0001655 PR0160163 SC001 12/07/2022 1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD