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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: WIENERSCHNITZEL#362, 1107 W MARCH LN, STOCKTON 95207 <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:No sanitizer bucket is being used to store wipe down cloths and some cloths are being stored on the <br /> prep area. Use a bucket with sanitizer to store the wiping cloths. Use sanitizer with a strength of 200 pm quat or 100 ppm <br /> chlorine. <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 /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:The floor under the soday syrup is dirty. 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: Maria Rodriguez Expiration Date:October 07,2021 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 300 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 1 door prep--behind front counter--41.00°F chili--prep table--165.00°F <br /> walk in--39.00°F 1 door prep--near walk in ref--48.00°F <br /> 2 door prep--grill--41.00°F hot dog--on grill--175.00°F <br /> NOTES <br /> no signature due to covid 19- <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: Name and Title: <br /> EH Specialist: NICHOLAS WIESEMAN Phone: (209)468-3445 <br /> FA0001180 PRO160127 SCO01 06/17/2020 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 2 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 />