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SAN J O A Q U I Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: MIDGLEYS PUBLIC HOUSE, 296 LINCOLN CENTER , STOCKTON 95207 <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Vents and surrounding areas in kitchen observed with dust accumulation and black marks. Clean vents <br /> and surrounding areas to protect food items from contamination from fallen debris. Correct today. (REPEAT) <br /> The door near the dishwasher in the kitchen observed with peeling paint and rust. Re-paint door so that it is smooth, <br /> cleanable and non-absorbent within one week. (REPEAT) <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 /> OBSERVATIONS <br /> Name on Food Safety Certificate: Needed Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 123°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 129°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Walk-in cooler--41.00°F Beets--Two door Artic Air prep cooler--41.00°F <br /> Carbon dioxide--200.000 L Mashed potatoes--Steam table--183.00°F <br /> Two door upright cooler--41.00°F Burger patty--Two drawer Atosa cooler--37.00°F <br /> Two door cooler--41.00°F Hand sink--Restroom--108.00°F <br /> Prep sink--123.00°F Au jus--Steam table--147.00°F <br /> Tomatoes--Two door Atosa prep cooler--41.00°F Three compartment sink--Bar--120.00°F <br /> Mop sink--120.00°F Blue cheese--One door Atosa prep cooler--41.00°F <br /> Hand sink--Bar--108.00°F Soup--Steam table--168.00°F <br /> NOTES <br /> Routine inspection. One major violation. Time given for correction of minor violations. Re-inspection in two weeks if proof of <br /> correction of major violation not sent to(baker@sjgov.org or texted to 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 /> 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 <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: <br /> EH Specialist: LYDIA BAKER Phone: (209)616-3046 <br /> FA0006681 PR0505288 SCO01 04/29/2024 <br /> EHD 16-23 Rev.09/16/2020 Page 3 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 />