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Environmental Health Department <br />Facility Name and Address: WATERLOO GUN AND BOCCE CLUB, 4343 ASHLEY LN, STOCKTON 95212 <br />Food Program Official Inspection Report <br /> #45 Floors, Walls, Ceilings; Clean and Maintained <br />OBSERVATIONS: Observed debris on floor in walk-in. Clean today and maintain clean. <br />Observed dust build up on ceiling vent and air curtain in kitchen warewash area. Clean within 1 week and maintain clean. <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 />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 0 120 <br /> 100 <br />Jeremy Staedler March 27, 2024 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />2 comp prep sink -- kitchen -- 120.00º F hand sink -- bar -- 100.00º F <br />hand sink -- kitchen -- 100.00º F 3 comp sink -- kitchen -- 120.00º F <br />Dandy residential mini fridge -- bar, contains margarita mix -- <br />41.00º F <br />hand sink -- men's restroom -- 100.00º F <br />mop sink -- kitchen -- 129.00º F 3 D True reach-in (R) -- bar -- 38.00º F <br />3 D True reach-in (L) -- bar -- 39.00º F hand sink -- women's restroom -- 100.00º F <br />3 comp sink -- bar -- 120.00º F walk-in -- 42.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Routine inspection. <br />Chlorine test strips and probe thermometer available. <br />Sanitizer buckets - 100 ppm chlorine. <br />The bar dishwasher did not have any sanitizer. It is currently not being used, plastic cups are mainly used and other utensils <br />are sent to kitchen for warewashing. Provide 50 ppm chlorine at bar dishwasher prior to using for warewashing. <br />Observed Dandy residential mini fridge at bar. Provide commercial unit that is NSF or equivalent certified when replacing this <br />unit. <br />Discussed report with Jeremy Staedler. No signature captured. <br />Email evidence of correction for kitchen dishwasher to dafonskaia@sjgov.org by 1/10/2023 or there will be a chargeable <br />re-inspection. <br />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 <br />Safety Code. If a reinspection is required, fees will be assessed at the current hourly rate. <br />Received by: Name and Title: <br />EH Specialist:Phone:(209) 616-3035 <br />, <br />DARIA AFONSKAIA <br />Page 3 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0021325 PR0161822 SC001 12/27/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD