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SAN J 0 A Q , + I ` , Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: CHUCK E CHEESE'S#631, 6436 PACIFIC AVE, STOCKTON 95207 <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Sanitizing solution buckets with wiping cloths were not set up at the facility. Provide quat concentration <br /> at a minimum of 200 Parts Per Million (PPM)for proper sanitation of all food preparation and contact surfaces. Correct <br /> today. <br /> CALCODE DESCRIPTION:Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) <br /> #44 Premises: Clean/Litter Free;Vermin-Proof <br /> OBSERVATIONS:Mop sink was observed with a mop and brush in the basin. Hang cleaning equipment in its designated <br /> location and maintain mop sink clear for the disposal of waste water. Correct today. <br /> CALCODE DESCRIPTION:The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen <br /> shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be <br /> kept vermin proof. (114067 Q), 114123, 114143(a)&(b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, <br /> 114259.3, 114279, 114281, 114282) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Needed Expiration Date: <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 300 ppm Hand Sink Temp: 102°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Potato salad--On ice-salad bar--38.00°F Hand sink--Women's restroom--101.00°F <br /> Sausage--Three door True prep cooler--41.00°F Mop sink--120.00°F <br /> Prep sink--121.00°F Carbon dioxide--400.000 L <br /> Walk-in cooler--41.00°F Ranch--Two door True prep cooler--38.00°F <br /> Hand sink--Back--118.00°F <br /> NOTES <br /> Routine inspection. One major violation, corrected on site.Time given for correction of minor violations. Re-inspection in two <br /> weeks if copies of food handler cards and food manager certification are not sent to(baker@sjov.org or texted to <br /> 209-616-3046. <br /> Official inspection report was emailed to operator. <br /> Maintain copy of inspection report on site. <br /> To minimize person-to-person contact,the signature of the person receiving the inspection report was not captured. <br /> RE-INSPECTION IN TWO WEEKS IF FOOD HANDLER CARDS AND FOOD MANAGER CERTIFICATION ARE NOT SENT <br /> TO LBAKER@SJGOV.ORG OR TEXTED TO 209-616-3046. <br /> FA0002415 PRO160870 SCO01 12/21/2023 <br /> EHD 16-23 Rev.09/16/2020 Page 2 of 3 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD <br />