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OBSERVATIONS Name on Food Safety Certificate Needed Expiration Date: Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 128 °F Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 135 0 F FOOD ITEM--LOCATION--TEMP°F--COMMENTS Potato salad--Two door Silver King prep cooler--1350 Cheese sauce--Steam table--1390 Fahrenheit Fahrenheit Walk-in cooler--390 Fahrenheit Ribs--One door Alto Sham warmer--1490 Fahrenheit COMMENTS AND OBSERVATIONS Complaint inspection. One major violation. Time given for correction of minor violations. Re-inspection on Monday, 6/7/25 to verify hand sink is in good working order with cold and warm water and soap and paper towels. Manager unaware of complaint. No employees reported sick. No other similar complaints received. Ribs are received frozen, thawed under cold running water, cooked and placed in warmer until served to the customer. All temperatures were in compliance at the time of the inspection. The macaroni and cheese is made at the restaurant. Pasta is cooked and cooled/stored inside the walk-in cooler. When a customer orders macaroni and cheese the noodles are re-heated and cheese sauce is mixed in from the steam table. The walk-in cooler and steam table temperatures were in compliance at the time of the inspection. Observed an employee heat pasta in boiling water for approximately five seconds, mix with cheese sauce and serve to customer. Ensure that proper re-heating procedures are followed. The potato salad is received pre-made and stored in the walk-in cooler and moved to the two door Silver King prep cooler for service to customers as ordered. Temperatures were in compliance at the time of the inspection. Hand washing station was incomplete. There was a slow flow of hot water and no cold water at the hand sink. Hot water was too hot to wash hands. Per manager, employees are washing hands at the prep sink. A probe thermometer was available. The dishwasher was properly sanitizing at the time of the inspection. Sanitizer buckets were set up. A food manager certification was lacking. Did not observe any improper storage of food items or potential areas of contamination. Official inspection report was emailed to operator. To minimize person-to-person contact,the signature of the person receiving the inspection report was not captured. Complaint CO2500332 was also addressed by this report. Both complaints are similar. 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: LYDIA BAKER Phone: (209)616-3046 FA0018892 CO2500333 06/05/2025 EHD 16-23 Rev.04/07/22 Page 2 of 2 Complaint Inspection Report 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/ehd