Laserfiche WebLink
Environmental Health Department <br />Telephone: (209) 956-6200 Owner/Operator: BROOKSIDE COUNTRY CLUB ASSOC <br />Inspection Type: Routine <br />Address: 3603 ST ANDREWS DR, STOCKTON 95219 <br />Date: 10/23/2025Name of Facility:BROOKSIDE COUNTRY CLUB <br />Reinspection on or after: <br />Food Program Official Inspection Report <br />Program Element: 1613 - FOOD EST 501-1000 SQ FT W/O SEATING <br />Items listed on this report as violations do not meet the requirements set forth in the California Health and Safety Code commencing with section 7; <br />113700. All violations must be corrected within specified timeframe. Violations that are classified as "MAJOR" pose an immediate threat to public health <br />and have the potential to cause foodborne illness. All major violations must be corrected immediately. Non-compliance may warrant immediate <br />closure of the food facility. <br />VIOLATIONS AND CORRECTIVE ACTIONS <br /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: The ham and pickles in the 3-door Maxx Cold prep cooler was observed at 45F. Adjust cooler so that it <br />maintains food at 41F or lower. Correct today. <br />CALCODE DESCRIPTION: Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, <br />114037, 114343(a)) <br />This is (Minor - Food) Violation. <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br />OBSERVATIONS: The sanitizing step is being skipped when washing dishes and utensils. Ensure that dishes and utensils are <br />washed, rinsed, and sanitized in a minimum of 100ppm chlorine or 200ppm Quat sanitizer. Correct today. <br />CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, <br />114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141) <br />This is (Minor - Food) Violation. <br /> #34 Warewashing Facilites Maintained <br />OBSERVATIONS: Chlorine test strips were lacking. Obtain chlorine test strips to ensure sanitizer solution levels are 100ppm <br />or higher. Correct within one week. <br />CALCODE DESCRIPTION: Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br />materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br />114101.1, 114101.2, 114103, 114107, 114125) <br />This is (Minor) Violation. <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br /> PR0544717 10/23/2025 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD