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Environmental Health Department Facility Name and Address: FLIP'S BURGERS, 2503 E WATERLOO RD, STOCKTON 95205 Food Program Official Inspection Report #36 Equipment/Utensils/Linens: Proper Storage / Use OBSERVATIONS: Observed ice scoop on shelf in front of ice machine. Clean and sanitize the ice scoop and store in cleanable container when not in use. Correct today. At the back of the restaurant on shelves next to 4 door cooler observed a box of hardware. Clean cabinet. Store food items separate from personal items in a clean environment. Correct today. Observed items and equipment being stored inside mop sink making it inaccessible. Store items in designated location. Maintain mop sink free and clear of equipment. Correct today. CALCODE DESCRIPTION: All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4) Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) #39 Thermometers Provided/Accurate/Easily Visible OBSERVATIONS: The front counter Frigidaire cooler was lacking a thermometer. Provide a thermometer for the cooler and place in an easily visible location inside to ensure temperatures are being monitored. Correct within seven days. CALCODE DESCRIPTION: An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 #F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159) #40 Proper Use and Storage of Wiping Cloths OBSERVATIONS: Observed wiping cloth on the 3 door food prep cooler, blue bunny freezer, and bucket next to grill. Used wiping cloths may contain unhealthy levels of bacteria and can potentially cross-contaminate food items when placed on food contact surfaces. Discontinue practice today. Store wiping cloths that are still in use inside a bucket containing sanitizing solution at 100-200 ppm chlorine or 200-400 ppm quat. Place unclean wiping cloths that are no longer in use inside dirty linen bag away from food prep, contact, and storage areas. Correct today. CALCODE DESCRIPTION: Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e)) Page 3 of 5EHD 16-23 Rev. 09/16/2020 Food Program OIR FA0006854 PR0505551 SC001 07/31/2023 1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD