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S ` ` , J O A Q U I N Environmental Health Department <br /> C0U "ATY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: CLARION INN &SUITES,4219 E WATERLOO RD, STOCKTON 95215 <br /> #38 Approved I Sufficient Ventilation and Lighting <br /> OBSERVATIONS:Hood filter shows grease build up. Clean in 3 days. <br /> CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases,heat,grease, vapors and smoke and be approved by <br /> the local building department. Canopy-type hoods shall extend 6"beyond all cooking equipment.All areas shall have sufficient ventilation <br /> to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window,an air shaft, or a <br /> light-switch activated exhaust fan,consistent with local building codes. (114149, 114149.1)Adequate lighting shall be provided in all areas <br /> to facilitate cleaning and inspection.Light fixtures in areas where open food is stored,served,prepared,and where utensils are washed <br /> shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:2 wipe cloths were placed on drain board. Place the wipe cloth in the sanitizer bucket when not in use. <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 /> #41 Plumbing Maintained;Approved Back Flow Device <br /> OBSERVATIONS:Pipe draining the hand sink in the floor sink at the bar lacks air gap. Provide air gap 1 inch ar more <br /> today. <br /> 3 comp sink faucet neck in the bar is leaking. Repair in 3 days. <br /> CALCODE DESCRIPTION:The potable water supply shall be protected with a backflow or back siphonage protection device,as required <br /> by applicable plumbing codes. (114192)All plumbing and plumbing fixtures shall be installed in compliance with local plumbing <br /> ordinances,shall be maintained so as to prevent any contamination,and shall be kept clean,fully operative,and in good repair. Any hose <br /> used for conveying potable water shall be of approved materials,labeled,properly stored,and used for no other purpose. (114171, <br /> 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): 10 ppm Heat: °F Water/Hot Water Ware Sink Temp: 130°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 116°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Hand sink--Bar--108.00°F Prep sink--Kitchen--120.00°F <br /> Walk in cooler--39.00°F 2 D cooler--Bar--40.00°F <br /> Hand sink--Men rest room--102.00°F 2 comp sink--Kitchen--121.00°F <br /> Hand sink--Women rest room--106.00°F 4 D cooler--Bar--41.00°F <br /> 1 comp sink--by the walk in cooler--120.00°F 3 comp sink--Bar--122.00°F <br /> NOTES <br /> Sanitizer bucket was set up in the kitchen with chlorine 100 ppm. <br /> Sanitizer bucket was not set up in the bar. <br /> OIR emailed to econopatel@yahoo.com <br /> FA0002187 PRO161820 SCO01 03/16/2018 <br /> EHD 16-23 Rev.06/30/15 Page 2 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.sjcehd.com <br />