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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: BUDS SEAFOOD&GRILL, 6725 PACIFIC AVE, STOCKTON 95207 <br /> #39 Thermometers Provided/Accurate/Easily Visible <br /> OBSERVATIONS:Unable to find thermometer inside the Hotpoint cooler at bar.The 2 door cooler in kitchen has a <br /> damaged thermometer. Provide thermometers for these coolers by 2 days. <br /> CALCODE DESCRIPTION:An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be <br /> available to the food handler. A thermometer+/-2#F shall be provided for each hot and cold holding unit of potentially hazardous foods <br /> and high temperature warewashing machines. (114157, 114159) <br /> #41 Plumbing Maintained;Approved Back Flow Device <br /> OBSERVATIONS:Waste lines for ice machine and ice bins in kitchen lack air gaps.A one inch or larger air gaps shall be <br /> provided at all times. Correct by 2 weeks. <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: Matthew Williams Expiration Date:October 14,2021 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 125°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 120°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> rice--steam table--161.00°F 2 door--bar--39.00°F <br /> clam chowder--warmer--142.00°F beef--ice bath--41.00°F <br /> walk in--kitchen--41.00°F raw fish(ice bath)--kitchen--49.00°F <br /> clam chowder--warmer--161.00°F 2 door--side/bar--41.00°F <br /> dishwasher--bar--50.00°F 2 door prep(boiled eggs)--kitchen--49.00°F <br /> clam chowder--warmer--137.00°F scallops--ice bath--40.00°F <br /> 2 door cooler--kitchen--40.00°F chicken soup--warmer--155.00°F <br /> 2 door keg cooler with beer--bar--43.00°F hot point--side/bar--45.00°F <br /> NOTES <br /> No comment entered. <br /> 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 <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Y"'"' k Name and Title: matthew millsa s, manager <br /> EH Specialist: MARIBEL FLOHRSCHUTZ Phone: (209)953-7817 <br /> FA0003885 PRO163177 SCO01 03/20/2019 <br /> EHD 16-23 Rev.06/30/15 Page 3 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 />