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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: THE KITCHEN AT STONEBRIER,4780 WEST LN, STOCKTON 95210 <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Thermolabels for dish washer and sanitizer test strips are not available to check the sanitizer strength. <br /> Provide by 2 days. <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Towels are being stored on the prep counter. No sanitizer bucket was being used. Store towels in the <br /> sanitizer bucket and use wiping towels from the bucket. <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:There is a missing ceiling panel above the bread oven. Install by 1 week. <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: Lacey Allmon Expiration Date:June 25,2025 <br /> Warewash Chlorine(Cl): ppm Heat: 160°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 /> turbo air 1 door--desserts--41.00°F delfield 2 door prep--45.00°F <br /> soup--prep table--185.00°F true 2 door prep--41.00°F <br /> meat--prep table for carving--105.00°F walk in--41.00°F <br /> NOTES <br /> sanitizer bucket-300 ppm quat <br /> no signature due to covid 19 <br /> FA0020835 PR0536252 SCO01 03/24/2021 <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 />