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#36 Equipment/Utensils/Linens: Proper Storage / Use OBSERVATIONS: Observed scoops stored on top on containers in back storage area and knives stored between prep top units at cook line. Store utensils in an area where they will be protected from contamination. Correct today. CALCODE DESCRIPTION: All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4) Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074- 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) #44 Premises: Clean/Litter Free; Vermin-Proof OBSERVATIONS: The back door in storage area was kept partially open. Keep back door closed when not in use to keep facility vermin proof. Corrected on site. CALCODE DESCRIPTION: The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (1), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282) #45 Floors, Walls, Ceilings; Clean and Maintained OBSERVATIONS: Observed debris build on floor/wall under steam table and next to fryer. Deep clean within 1 week and maintain clean. CALCODE DESCRIPTION: The walls/ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272) OVERALL INSPECTION NOTES AND COMMENTS OBSERVATIONS Name on Food Safety Certificate: Michelle Bustamante Expiration Date: March 16, 2027 Warewash Chlorine (CD: PPm Heat: ° F Water/Hot Water Ware Sink Temp: ° F Quaternary Ammonia (QA): PPm Hand Sink Temp: ° F FOOD ITEM — LOCATION --TEMP ° F — COMMENTS 2 D Blue Air reach-in w/prep top — 44.00° F ranch (cold hold) — ice bath at 1 D Blue Air prep top —41.00° F bacon (hot hold) — steam table — 140.00° F COMMENTS AND OBSERVATIONS Re-inspection. Sanitizer bucket - 100 ppm chlorine. Time was maintained for fried chicken on white board behind heat lamp, chicken will have 4 hour hold time. Discussed report with Toni Berning, Manager. No signature captured. 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 Safety Code. If a reinspection is required, fees will be assessed at the current hourly rate. Received by: Name and Title: EH Specialist: DARIA AFONSKAIA Phone: (209) 616-3035 FA0000113 C00055927 SC333 07 /19/2023 [HO 16-23 Rev. 04/07/22 Page 2 of 2 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