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Environmental Health Department <br />Facility Name and Address: WEBSTERS COUNTRY BURGER DRIVE-IN, 18737 E HWY 88 , CLEMENTS 95227 <br />Food Program Official Inspection Report <br /> #47 Signs Posted; Last Inspection Report Available <br />OBSERVATIONS: Most recent inspection report and current EHD permit were not posted. Maintain a copy of the most <br />recent inspection report on site and post current EHD permit in a conspicuous location. <br />CALCODE DESCRIPTION: Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash <br />hands after using the restroom (113953.5) (b) No smoking signs shall be posted in food preparation, food storage, warewashing, and <br />utensil storage areas (113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas <br />such as salad bars and buffets. (d) Any food facility constructed before January 1, 2004, without public toilet facilities, shall prominently <br />post a sign within the food facility in a public area stating that toilet facilities are not provided (113725.1, 114381 (e)). Proper posting of <br />nutritional information at facilities with 20 or more chains in California (114094). <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 /> 133 <br /> 120 <br />needed <br />OVERALL INSPECTION NOTES AND COMMENTS <br />2 comp hand sink -- front counter -- 120.00º F chili (hot hold) -- griddle top -- 142.00º F <br />tomato (cold hold) -- Turbo Air reach-in -- 48.00º F taco meat (hot hold) -- griddle top -- 153.00º F <br />hand sinks -- public & employee restrooms -- 100.00º F sauce (cold hold) -- Turbo Air prep top -- 47.00º F <br />walk-in -- 40.00º F CO2 cylinders -- back room -- 200.00º L -- 4x 50lbs <br />3 comp sink -- 133.00º F cheese (cold hold) -- Turbo Air prep top -- 49.00º F <br />2 D Turbor Air reach-in w/prep top -- 50.00º F 1 comp hand sink -- near 3 comp sink -- 120.00º F <br />vanilla & choco mix (cold hold) -- soft serve machine -- 39.00º F Frigidaire refrigerator -- 41.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Routine inspection. <br />Sanitizer buckets - 100 ppm chlorine. <br />The 1 dr True reach-in w/prep top was turned off as it does not work, it is used for equipment storage. <br />Observed gas stove top next to griddle outside exhaust hood. Per person in charge they do not use it. Check with fire <br />department about location of stove top. <br />Per person in charge facility is serviced by California Pest Control twice a month. <br />Discussed report with Elisa Perez, Person in charge. <br />No signature captured. <br />There are currently 200 lbs of carbon dioxide (CO2) cylinders at the facility. Please be aware that CO2 is an asphyxiant and <br />is therefore considered a hazardous material subject to regulation under Chapter 6.95, Health and Safety Code, Division 20, <br />The reportable quantity for CO2 is 137 pounds or 1,200 cubic feet in San Joaquin County (SJC). You will be placed into the <br />SJC Environmental Health Program for Hazardous Material Business Plan (HMBP) and will be required to report your <br />hazardous materials in the California Environmental Reporting System (CERS). For more information or to comply with the <br />reporting requirement in CERS, please go to: http://cers.calepa.ca.gov/ <br />Page 5 of 6EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0000259 PR0161838 SC001 04/27/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD