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Environmental Health Department <br />Facility Name and Address: OCONNOR WOODS RETIREMENT COMMUNITY, 3400 WAGNER HEIGHTS , STOCKTON 95 <br />Food Program Official Inspection Report <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 /> 300 <br /> 130 122 <br /> 100 <br />Samuel Coronado July 25, 2026 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />1 D Hoshizaki #7 -- back -- 41.00º F walk-in -- 43.00º F <br />3 comp sink -- 122.00º F 4 chef drawers -- back -- 41.00º F <br />2 D Turbo Air -- front -- 40.00º F 2 D True reach-in w/prep top -- cookline -- 38.00º F <br />salad dressing (cold hold) -- salad bar -- 51.00º F -- range 50-52 F 2 Jade chef drawers -- front -- 39.00º F <br />1 D True reach-in #1 -- front counter -- 50.00º F 2 D True reach-in #1 -- front -- 45.00º F <br />ham (cold hold) -- salad bar -- 51.00º F mop sink -- 120.00º F <br />1 D True #9 -- back -- 41.00º F hand sinks -- L & R front -- 100.00º F <br />1 D Norcole display -- server area -- 41.00º F rice (hot hold) -- front counter warmer -- 150.00º F <br />cantalope (cold hold) -- salad bar -- 48.00º F 1 D True reach-in #1 -- front -- 50.00º F <br />chicken after reheating -- 168.00º F prep sink -- back -- 120.00º F <br />1 comp sink -- front -- 120.00º F hand sinks -- M & W restrooms -- 100.00º F <br />chicken (hot hold) -- front counter warmer -- 124.00º F sliced tomatoes (cold hold) -- salad bar -- 44.00º F <br />mashed potatoes (hot hold) -- front counter warmer -- 148.00º F 1 D True #3 -- front -- 40.00º F <br />4 Jade chef drawers -- front -- 32.00º F sliced tomatoes (cold hold) -- front counter ice bath -- 54.00º F <br />pototaes (hot hold) -- 2 D warmer -- 145.00º F potato soup (hot hold) -- 1 D warmer -- 169.00º F <br />1 D Alto Sham warmer -- 146.00º F hand sink -- back -- 100.00º F <br />cottage cheese (cold hold) -- salad bar -- 47.00º F 1 comp sink -- back -- 132.00º F <br />in counter sink -- back -- 120.00º F tuna/sliced tomato -- front counter -- 41.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Routine inspection. <br />Quat and thermolabel test strips were available. <br />Sanitizer buckets - 300 ppm quat. <br />Discussed report with Samuel Coronado. <br />No signature captured. <br />Maintain a copy of this report on site. <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:Phone:(209) 616-3035 <br />, <br />DARIA AFONSKAIA <br />Page 4 of 4EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0001943 PR0162667 SC001 07/13/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD