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SAN J O A Q U I N Environmental Health Department <br /> ` <br /> —COUNTY— <br /> U T Time In: 12:43 pm <br /> Time Out: 1:35 pm <br /> i�C1FaR'' Greorness grows her". <br /> Food Program Service Request Inspection Report <br /> Name of Facility: STOCKTON SMASH BURGERS Date: 09/25/2023 <br /> Address: 1945 S EL DORADO ST, STOCKTON 95206 <br /> Requestor: SELINA G. COLE, STOCKTON SMASH BURGERS Telephone: (707)655-7443 <br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0087233 <br /> Inspection Type: 061 -CONSULTATION <br /> VIOLATIONS AND CORRECTIVE ACTIONS <br /> 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; <br /> 113700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health <br /> and have the potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of <br /> the food facility. <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The following units for cold storage of Potentially Hazardous Foods (PHFs)were observed over the <br /> required temperature of 41 F: <br /> - Left 2-drawer cooler was observed at 43 F <br /> - Right 2-drawer cooler was observed at 43 F <br /> -2-dr prep cooler was observed at 45 F <br /> Adjust/repair units to maintain all PHFs at 41 F or below. Correct prior to operation. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, <br /> 114037, 114343(a)) <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:Sanitizing test strips were not available at the facility. Obtain sanitizing test strips to ensure the sanitizing <br /> solution has a concentration of either: chlorine 100-200 Parts Per Million (PPM), or quaternary ammonia (quats)200-400 <br /> Parts Per Million (PPM)for proper sanitation of all food contact surfaces and utensils. Correct prior to operation. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a,b, d), 114117, 114125(b), 114135, 114141) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Observed black buildup forming on the wall behind the 3-compartment sink. Remove buildup and clean <br /> area prior to operation. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> FA0001286 SR0087233 SC061 09/25/2023 <br /> EHD 16-23 Rev.07/05/2022 Page 1 of 2 Food Program Service Request Inspection Report <br />