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Environmental Health Department <br />Facility Name and Address: WESTLANE RESTAURANT AND BAR, 6111 WEST LN, STOCKTON 95210 <br />Food Program Official Inspection Report <br /> #39 Thermometers Provided/Accurate/Easily Visible <br />OBSERVATIONS: Some of the reach-in coolers throughout the facility did not have thermometers. Provide accurate <br />thermometers in all refrigeration units within 1 week. <br />CALCODE DESCRIPTION: An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be <br />available to the food handler. A thermometer +/- 2 #F shall be provided for each hot and cold holding unit of potentially hazardous foods <br />and high temperature warewashing machines. (114157, 114159) <br /> #40 Proper Use and Storage of Wiping Cloths <br />OBSERVATIONS: The sanitizer bucket at the bar did not have any sanitizer. Provide 704 ppm lactic acid or 100 ppm <br />chlorine minimum sanitizing solution in sanitizer bucket. Corrected on site, it was 200 ppm chlorine. <br />Observed wiping cloths stored on prep tops in kitchen. Store wiping cloths in sanitizer buckets with at least 704 ppm lactic <br />acid or 100 ppm chlorine between uses. Correct today. <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: Observed dust build up on ceiling above kitchen food prep area. Observed cobwebs on ceiling above <br />pot/pan storage shelf in kitchen. Clean today and maintain clean. <br />Observed debris on floor under shelves and containers in kitchen storage room. Clean today an maintain clean. <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 />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 100 120 <br /> 100 <br />Phavy Buth October 14, 2025 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />Page 3 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