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Program Element: 1626 - RESTAURANT/BAR 101 + SEATS <br />Telephone: Owner/Operator: SIX FIFTY THREE COMPANY INC <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 1674 E HAMMER LN, STOCKTON 95210 <br />Date: 02/06/2017Name of Facility: IHOP #653 <br />Food Program Official Inspection Report <br />10:58 am <br />10:00 am <br />Time Out: <br />Time In: <br />San Joaquin County <br />Environmental Health Department <br />1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br />Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sjgov.org/ehd <br />VIOLATIONS AND CORRECTIVE ACTIONS <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 closure of <br />the food facility. <br /> #35 Equipment/Utensils Approved and in Good Repair <br />OBSERVATIONS: Latch of Walk In freezer missing parts. Repair in 2 weeks <br />3D True at cook line has condensation water pooling on bottom. Clean and prevent condensation water from pooling in <br />equipment in 1 day. <br />CALCODE DESCRIPTION: All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment <br />shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br />114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182) <br />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 200 <br /> 161 <br /> 10,600 <br />Alex Villasenor September 22, 2020 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />Hand wash -- waitress station -- 103.00º F cuit tomatoes in 3D Atosa -- cook line -- 41.00º F <br />soup -- waitress station -- 157.00º F 3D Atosa -- cook line -- 44.00º F <br />3D True prep table -- cook line -- 41.00º F batter in 3D Atosa -- cook line -- 41.00º F <br />Walk In -- kitchen -- 41.00º F HW -- kitchen -- 106.00º F <br />cut tomatoes -- waitress station -- 32.00º F 4D True -- cook line -- 41.00º F <br />prep -- kitchen -- 121.00º F mixed cut frutis at counter cooler -- waitress station -- 40.00º F <br />2D cooler -- waitress station -- 40.00º F mop -- 128.00º F <br />ham in 4D True -- cook line -- 41.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Sanitizer buckets: 200 ppm quat <br />Notes: <br />Maintenance was being conducted on electical panel during this inspectiion; thcerefore the warewash machine was down. <br />Facility currently sanitizing manually at 200 ppm quat. Ensure proper sanitizer oncentration is provided at warewash machine <br />after it comes back on line. <br />OIR emailed to stockton@mrstaxinc.com <br />Page 1 of 2EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0001784 PR0162801 SC001 02/06/2017