Laserfiche WebLink
SAN J 0 A Q , + I ` , Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: THE KITCHEN AT STONEBRIER, 4780 WEST LN, STOCKTON 95210 <br /> #47 Signs Posted; Last Inspection Report Available <br /> OBSERVATIONS:S131 80 was posted in back of kitchen which was not visible to customers and most recent inspection <br /> report was not available. Post SB180 in a location visible to customers and maintain a copy of the most recent inspection <br /> report on site. <br /> The restrooms did not have hand wash signs. Provided hand wash sticker to vice president. Post hand wash signs in both <br /> restrooms today. <br /> CALCODE DESCRIPTION:Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash <br /> hands after using the restroom(113953.5)(b)No smoking signs shall be posted in food preparation, food storage, warewashing, and <br /> utensil storage areas(113978). (c)Consumers shall be notified that clean tableware is to be used when they return to self-service areas <br /> such as salad bars and buffets. (d)Any food facility constructed before January 1, 2004, without public toilet facilities,shall prominently <br /> post a sign within the food facility in a public area stating that toilet facilities are not provided(113725.1, 114381 (e)). Proper posting of <br /> nutritional information at facilities with 20 or more chains in California(114094). <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): 400 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> beef stew(hot hold)--bar--193.00°F whole turkey--prep counter--101.00°F <br /> 3 comp sink--120.00°F soup(hot hold)--prep counter--188.00°F <br /> nonadjustable hand sink--restroom behind bar--68.00°F 2 dr Saba reach-in w/prep top--across from cook line--35.00°F <br /> 2 dr Atosa reach-in w/prep top--(L)prep counter--41.00°F prep sink--120.00°F <br /> nonadjustable hand sink--restroom near entrance--100.00°F mashed potatoes(hot hold)--prep counter--152.00°F <br /> 2 dr Atosa reach-in w/prep top--(R)prep counter--41.00°F 3 dr Crowne reach-in--bar--39.00°F <br /> mop sink--120.00°F hand sink--kitchen--100.00°F <br /> walk-in--41.00°F nonadjustable hand sink--bar--63.00°F <br /> rice(hot hold)--prep counter--177.00°F <br /> NOTES <br /> Routine inspection <br /> Quat test strips available. <br /> The bar utensils/equipment are washed in the kitchen dishwasher. <br /> The right 1 dr Turbo Air in the dining room was currently not being used. <br /> Discussed report with Alicia Quismondo, Vice President. No signature captured. <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: DARIA AFONSKAIA Phone: (209)616-3035 <br /> FA0020835 PR0536252 SCO01 02/23/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 4 of 4 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD <br />