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salad mix--walk-in cooler--39°Fahrenheit caesar salad dressing--41'Fahrenheit 16 oz ribeye--chef drawer--40°Fahrenheit restroom hand sink--100°Fahrenheit butter--40°Fahrenheit hard boiled egg--40°Fahrenheit salad dressing--40°Fahrenheit walk-in cooler--39°Fahrenheit meat walk-in cooler--35°Fahrenheit prime rib--cooking--71°Fahrenheit chicken tenders--raw--40°Fahrenheit shredded cheese--410 Fahrenheit--cheddar and parm bone in ribeye--40°Fahrenheit baked potatoes for potato skins--walk-in--39°Fahrenheit COMMENTS AND OBSERVATIONS Managing Partner(MP)is on site and is aware of the complaint. MP states he spoke with the complainant this date. Per MP, there have been no ill employees, nor have any similar complaints been received. Per MP, at the time of the complaint(Mother's Day), the facility had large sales volume and the turn over of food was high (no"old"food). Facility has specific prep areas for produce and meat to prevent/reduce the risk of possible cross contamination. Ribeyes are cut in house to a uniform thickness of 1-1 1/4".Raw cuts of meat are stored under refrigeration until order. Ribeyes are cooked to order(about 8-10 minutes for medium rare). Cooks use time and feel to determine doneness of the ribeye cut of meat. Prime rib is cooked in the oven and then held hot at 140F minimum. Caesar salad: romaine, parmesan, croutons and dressing. House salad: romaine&iceberg lettuce, red cabbage, carrots, shredded cheese,tomatoes, hard boiled eggs, shredded cheese and dressing. Produce for salads is cut in house from whole produce. House made croutons, and house shredded cheese. Corn: received frozen. Seasoned and reheated. Mashed potatoes: made in house with potatoes, butter, cream. Toppings may include butter, sour cream, bacon, chives and cheese. A batch is made every 2 hours(on an average day).There is no cooling-used immediately. Baked potatoes: oiled and salted then baked.Any carry over of baked potatoes to the next day are used for potato skins: soaked in ice water in the walk-in cooler to remove exterior salt then fried. Boneless wings: chicken tenders are received frozen,thawed in the refrigerator, cut to size, breaded and fried. No major violations identified this date. 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: Patrick Fink, Managing Partner EH Specialist: KADEANNE LINHARES Phone: (209)616-3025 FA0017922 002400127 05/16/2024 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