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S ` ` , J O A Q U I N =nvironmental Health Department <br /> C0U "ATY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: Wendy's#656 W. Hammer Lane, 725 W Hammer Ln, STOCKTON 95210 <br /> #41 Plumbing Maintained;Approved Back Flow Device <br /> OBSERVATIONS:Hand sink, by the 3 comp sink, drains slowly. 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 /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Floor, by mop sink, 3 comp sink and 2 comp sink, has water spill. 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: Adrianna Vasquez Expiration Date: November 29,2022 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 113°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 1 D Turbo Air cooler--Under coffee station--39.00°F Hand sink--Counter--110.00°F <br /> Hand sink--By drive thru--115.00°F Burger--167.00°F <br /> 3 D cooler/under prep table--Prep line--41.00°F Mop sink--120.00°F <br /> Hand sink--Women rest room--104.00°F 2 comp sink--122.00°F <br /> 3 D cooler/under prep table- By drive thru--34.00°F 1 D fresh beef patties cooler--41.00°F <br /> Walk in cooler--40.00°F 1 D Hoshizaki cooler--by ice maker--40.00°F <br /> Hand sink--Men rest room 103.00°F <br /> NOTES <br /> Sanitizer bucket is set up with QUAT 200 ppm. <br /> In house employees food safety training completed. <br /> Last inspection report is on site. <br /> QUAT test strips are available. <br /> FA0012682 PR0516571 SCO01 05/10/2019 <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 />