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FOOD ITEM--LOCATION--TEMP°F--COMMENTS No Temperature Data Collected COMMENTS AND OBSERVATIONS Complaint inspection. As per manager, she is not aware of the complaint. No reported illness by employees. No employees working for other food facilities, day care or health care facilities. Staff consuming food eaten by complainant. No out of the country traveling by employees.Valid food manager certificate and food handler cards are available on site. Scrambled eggs are made of shell eggs(pasteurized that is recommended to be held at 45F of below; as mentioned on the pack)or made from liquid raw eggs in bags, Shell eggs and liquid eggs are stored in the walk in cooler at 41 F, batches of shell eggs held on 2 D reach in cooler at the cooking area to prepare to order. Batches of liquid eggs are held on ice bath by the prep line to prepare to order. Pancakes are made of powder mixed with cold water. The batter is held in containers in walk in cooler,to be divided in batches on ice bath at the cook line to prepare to order.Sausage is received frozen precooked, stored in the walk in freezer and thawed in walk in cooler to be reheated at 165F and held on the hot hold at the cook line. Bacon is received frozen and stored in the walk in cooler, cooked either in the oven or on the griddle and then held on the hot hold unit at the cook line. Hand sink at the cooking area, is accessible, has hot water 100F and fully supplied with soap and paper towels. Sanitizer buckets are set up with QUAT 200ppm. Dish washer has chlorine 50 ppm.Ware wash sink and prep sink have hot water at 120F or more. QUAT and chlorine strips are available on site. Rest rooms are available and operational. Raw meat containers in the walk in cooler, are stored on bottom shelves and produce, ready to eat food, deli, dairy, are stored on different racks.) don't see any source of potential contamination.Accurate probe thermometer is available on site. Chemicals are stored in separate room away from food prep area and clean utensils storage area. Employees are using bare hands/gloves to prepare food and gloves are available. Food on the hot hold unit is at 135F or more. RE INSPECTION IS REQUIRED IN 1 WEEK. 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 FA0000990 C00056144 SC544 09/27/2023 EHD 16-23 Rev.04/07/22 Page 2 of 2 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