CO0055574 - Laserfiche WebLink

Home Browse Search

#14 Food Contact Surfaces Sanitized or Warewashing Sanitization OBSERVATIONS: Back kitchen sanitizer buckets are set with QUAT 150ppm. Provide QUAT 200ppm today. Corrected on site. 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) #16 Shell Stock Regulations OBSERVATIONS: Available bags of Mussels and Clams have their tags and stored in the walk in cooler. Facility is not keeping 90 days tags on site. Start from today to keep 90 days tags at all times. CALCODE DESCRIPTION.' Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039 - 114039.5) #21 Hot and Cold Potable Water Not Available OBSERVATIONS: Rest rooms hand sinks have temp at 93F. Provide 100F or more to all hand sinks 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) #43 Toilet Facilites Clean/ Supplied/ Maintained OBSERVATIONS: Women rest room hand sink has paper roll placed on top of the dispenser( dead battery). Provide paper towels from dispenser today. CALCODE DESCRIPTION: Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276) OVERALL INSPECTION NOTES AND COMMENTS FOOD ITEM -- LOCATION --TEMP ° F --COMMENTS No Temperature Data Collected COMMENTS AND OBSERVATIONS Complaint inspection. As per person in charge, he 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. Clams and Mussels ( with tags/ Approved source) are received chilled at 41F, stored in the walk in cooler 41F and pulled to one of the cold hold unit in the kitchen to be cooked to order. Clams and Mussels shipment received 2-3 times per week. The available tags that I checked is dated Jan 23, 2023. QUAT is used to sanitize the food contact surfaces in the back kitchen and SMARTPOWER is used to sanitize surfaces at the dining waitress station and at the bar. SMARTPOWER concentration was at DDBSA 1130ppm and LACTIC ACID 3010ppm. Utensils are washed in the dish washer with chlorine 100ppm. Hand wash station at the cooking area, is accessible and supplied with hot water 112F, soap and paper towels.Accurate thermometer is available on site. Clean utensils are stored on clean shelves away from any chemicals. I observe employee, on prep line, washing hands between tasks and using gloves to handle food. Cold food items, on the cold hold units in the cooking / prep area, have temp 41F or below. Salad dressing cooler, front waitress station, to be replaced by new one and they use ice bath to keep food at 41F or below. Hot food items on the steam table, have temp 135F or more. Food ( raw and cooked) in the walk in cooler, are stored as per Cal codes to avoid any potential contamination.Rest rooms are operational supplied with soap and paper towels. FA0023293 C00055574 SC004 02/02/2023 EHD 16-23 Rev. 04/07/22 Page 2 of 3 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