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#45 Floors,Walls,Ceilings; Clean and Maintained OBSERVATIONS:Floor and hard to reach corners, underneath the cooking equipment, at the cook line, under the 2 comp grandfathered ware wash sink, underneath the dish washer, in the walk in cooler and underneath its storage shelves, have grease,food debris and build up. Detail clean these areas in 1 week. CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114268, 114268.1, 114271, 114272) OVERALL INSPECTION NOTES AND COMMENTS OBSERVATIONS Name on Food Safety Certificate: Expiration Date: Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F Quaternary Ammonia(QA): ppm Hand Sink Temp: 110°F FOOD ITEM--LOCATION--TEMP°F--COMMENTS Back hand sink--110.00°F 1 comp sink--Back--121.00°F Hand sink--Rest room--101.00°F Bar 3 comp sink--133.00°F 2 D Arctic Air reach in cooler/under prep table--Beside cooking 2 D Nord reach in cooler/under pre table--Cook line--41.00°F equipment--45.00°F Walk in cooler--50.00°F NOTES Complaint inspection. As per manager, he is not aware of the complaint. No reported illness by employees. No employees working for other food facilities, day care or health care facilities. Food manager certificate and food handler cards are valid and available on site. Staff consuming food eaten by complainant. No out of the country traveling by employees.Terriyaki Bowl is made of cooked rice and diced grilled chicken with grilled veggies cooked with terriyaki sauce. Raw chicken is received either at 41 F or frozen. Stored in the walk in cooler and walk in freezer.As per manager,frozen raw meat is thawed under running water to be preped and cooked later. BLT( bacon, lettuce and tomatoes)are stored in the walk in cooler. By inspecting the front and back of the house, ice in the bar ice chest has no debris and I don't observe any dead flies in the ice. As per manager, a newly hired employee is working at the cook line and still didn't have his food handler training yet.Follow up inspection is required in 2 weeks. 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 Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. Received by: Name and Title: EH Specialist: GEHANE FAHMY Phone: (209)616-3052 FA0015559 C00054036 SC544 07/20/2021 EHD 16-23 Rev.01/07/2021 Page 3 of 3 Complaint Inspection Report 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/ehd