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Environmental Health Department <br />Facility Name and Address: STOCKTON HUCKLEBERRY'S INC, 10718 TRINITY PKWY, STOCKTON 95219 <br />Food Program Official Inspection Report <br /> #27 Food Protected from Contamination <br />OBSERVATIONS: Observed unclean cardboard liners beside cooking equipment under batter container. Remove <br />cardboard as it is not a cleanable surface for prevention of food contamination. Corrected on site by manager. <br />CALCODE DESCRIPTION: All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, <br />114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c)) <br /> #40 Proper Use and Storage of Wiping Cloths <br />OBSERVATIONS: Observed wiping cloths on the food prep table. Used wiping cloths may contain unhealthy levels of <br />bacteria and can potentially cross-contaminate food items when placed on food contact surfaces. Discontinue practice <br />today. Store wiping cloths that are still in use inside a bucket containing sanitizing solution at 100 - 200 PPM chlorine or 200 <br />- 400 PPM quat. Place unclean wiping cloths that are no longer in use inside the dirty linen bag away from food prep, <br />contact, and storage areas. Correct 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 />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 /> 100 128 <br /> 100 <br />Provide <br />OVERALL INSPECTION NOTES AND COMMENTS <br />Sauce -- cook hot hold -- 170.00º F Bread gravy -- waiter line hot hold -- 100.00º F <br />hand sink -- Kitchen -- 100.00º F 2 door reach in -- across from griddle -- 41.00º F <br />2 door reach in -- Under wrap prep -- 49.00º F hand wash -- next to 3 comp -- 100.00º F <br />hand sink -- Restroom -- 100.00º F Hand wash -- Waiter line acroos turbo air 2 door reach in -- <br />100.00º F <br />hand sink -- near walk in -- 100.00º F walk in -- 41.00º F <br />Turbo Air 2 door reach in -- 41.00º F walk in -- Next to office -- 41.00º F <br />prep sink -- 120.00º F 2 door Traulsen upright -- 41.00º F <br />2 door reach in -- Under egg prep -- 41.00º F 4 drawer cooler -- Under griddle -- 41.00º F <br />mop sink -- 123.00º F Hand wash -- waiter line -- 100.00º F <br />3 comp sink -- 128.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Sanitizer bucket- 200 ppm Cl <br />Page 2 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0016620 PR0524758 SC001 08/24/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD