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SAN <br /> 1` ` e J O 1a Q U I N Environmental Health Department <br /> C 0 U A i `l <br /> Food Program Official Inspection Report <br /> Facility Name and Address: THE KITCHEN AT STONEBRIER, 4780 WEST LN, STOCKTON 95210 <br /> #41 Plumbing Maintained;Approved Back Flow Device <br /> OBSERVATIONS:Observed no air gap between discharge hose and floor sink under 3 comp sink. Provide 1 in. air gap <br /> within 2 weeks. <br /> Observed tape around drain for ice machine and soda machine in the back and no air gap. Per owner they have ordered the <br /> part required for the repair but have not received it yet. Repair drain and provide 1 in. minimum air gap between discharge <br /> pipes/hoses and drain once part is received. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> nonadjustable hand sink--restroom next to bar--73.00°F nonadjustable hand sink--bar-- 101.00°F <br /> NOTES <br /> Re-inspection. <br /> The menu has changed since the last inspection and carving meat was at the prep counter during the inspection. <br /> Per owner and vice president they are not sure at the moment if the carving meat will be put back on the menu in the future <br /> but if they do they will add more heat lamps over the meat. <br /> If the carving meat is not able to be kept at 135 F or above use time temp logs and maintain records, do not exceed 4 hour <br /> max hold time. <br /> Thermal test strips were available. <br /> Observed ice scoops stored in wall holders. <br /> Light shield was provided for walk-in cooler light and thermometer was provided for 2 dr Saba reach-in. <br /> Observed temp logs for food items. <br /> SB180 was posted at bar and hand wash signs were posted in both restrooms. <br /> Discussed report with Alicia Quismondo,Vice President. <br /> 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 SC333 03/16/2022 <br /> EHD 16-23 Rev.09/16/2020 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.sjgov.org/EHD <br />