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Environmental Health Department <br />Time In: <br /> 1:45 pm <br />11:40 am <br />Time Out: <br />Program Element: 1626 - RESTAURANT/BAR 101 + SEATS <br />Telephone: (209) 267-4567 Owner/Operator: DELTA CLP <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 6111 WEST LN, STOCKTON 95210 <br />Date: 05/18/2022Name of Facility: WESTLANE RESTAURANT AND BAR <br />Reinspection on or after: 05/25/2022 <br />Food Program Official Inspection Report <br />VIOLATIONS AND CORRECTIVE ACTIONS <br />Items listed on this report as violations do not meet the requirements set forth in the California Health and Safety Code commencing with section 7; <br />113700. All violations must be corrected within specified timeframe. Violations that are classified as "MAJOR" pose an immediate threat to public health <br />and have the potential to cause foodborne illness. All major violations must be corrected immediately. Non-compliance may warrant immediate closure of <br />the food facility. <br /> #7 Hot and Cold Holding Temperatures MAJOR <br />OBSERVATIONS: The 2 dr Turbo Air reach-in w/prep top was 56 F. The tomato sauce, chicken, and ham in the prep top <br />were 50 F, 52 F, and 53 F respectively. The the pork belly in the reach-in was 52 F and the seafood in the reach-in was <br />46-48 F as it was just placed there. Relocate food items that are below 50 F and discard food items that are at or above 50 <br />F. Corrected on site, seafood was relocated and other PHFs that were 50 F or above were discarded. Do not store PHFs <br />inside this unit until it is 41 F or below. <br />The 3 dr True reach-in w/prep top across grill was 46 F, the 3 dr True reach-in w/prep top across the range was 44, the 1 dr <br />True reach-in w/prep top was 43 F, and the 1 dr reach-in at the bar server room was 48 F. Provide 41 F or below today. <br />CALCODE DESCRIPTION: Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, <br />114037, 114343(a)) <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br />OBSERVATIONS: The lactic acid dispenser at the kitchen 3 comp sink was not dispensing any sanitizer, the bag appeared <br />to be empty. The lactic acid sanitizer dispenser was being used to fill the sanitizer buckets, utensils were being washed in <br />the dishwasher after rinsing. Discontinue using the lactic acid dispenser until it provides 704-1875 ppm lactic acid and <br />manually mix sanitizing solution for sanitizer buckets to provide 100 ppm chlorine minimum. <br />CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, <br />114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141) <br /> #26 Approved Thawing Methods <br />OBSERVATIONS: Observed shrimp, squid, fish, and chicken submerged in containers at prep sink in kitchen. Provide <br />approved thawing methods such was under cold running water or refrigeration. Keep food items refrigerated until they are <br />ready to be prepped. <br />CALCODE DESCRIPTION: Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity <br />to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1) <br />Page 1 of 4EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0020946 PR0536497 SC001 05/18/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD