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SAN <br /> J O A Q U I N =nvironment- <br /> COU "AT Y <br /> Food Program Official Inspection Report <br /> Facility Name and Address: IHOP#653, 1674 E HAMMER LN, STOCKTON 95210 <br /> #44 Premises: Clean/Litter Free; Vermin-Proof <br /> OBSERVATIONS:Many empty boxes are placed on the floor by the back door of the facility. Dispose empty boxes in the <br /> dumpster today. Corrected on site. <br /> Back door is kept partially open. Provide self closing door in 1 week. <br /> CALCODE DESCRIPTION:The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen <br /> shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be <br /> kept vermin proof. (114067 6), 114123, 114143(a)&(b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, <br /> 114259.3, 114279, 114281, 114282) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Floor at the cook line is showing grease and food debris. Clean today. <br /> Floor at the washing area is showing water spills. Clean today. <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: Jorge Villanueva Expiration Date:January 10,2024 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 130°F <br /> Quaternary Ammonia(QA): 300 ppm Hand Sink Temp: 116°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 3 D Atosa reach in cooler/right side--Cook line--40.00°F Mop sink--125.00°F <br /> Hand sink--Waitress area--115.00°F Hand sink Women rest room--100.00°F <br /> Walk in cooler--41.00°F Prep sink--120.00°F <br /> 2 D Atosa cooler--Cook line--41.00°F 2 D reach in cooler/Salad and fruits--Waitress area--51.00°F <br /> 3 D Atosa reach in cooler/left side--Cook line--41.00°F <br /> NOTES <br /> Sanitizer buckets are set up in all stations(waitress area, cook line)with QUAT 200 ppm. <br /> QUAT test strips are available. <br /> Re inspection is required in 2 weeks. <br /> Official report emailed to manager. <br /> FA0001784 PRO162801 SCO01 02/25/2019 <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 />