Laserfiche WebLink
Time In: 9:12 am <br /> Time Out: 10:10 am <br /> *Zkg! San Joaquin County <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> ., ;P.. Telephone: (209)468-3420 Fax:(209)464-0138 Web:www.sjgov.org/ehd <br /> S�%FORS <br /> Food Program Official Inspection Report <br /> Name of Facility: HOLIDAY INN EXPRESS Date: 07/03/2015 <br /> Address: 5045 S HWY 99 FRONTAGE RD,STOCKTON 95215 <br /> Owner/Operator: KHK MANAGEMENT Telephone (209) 946-1234 <br /> Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION - Operating Permit <br /> VIOLATIONS AND CORRECTIVE ACTIONS <br /> Items listed on this report as violations do not meet the requirements set forth in the California Health and Safety Code commencing with section 7, <br /> 113700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health <br /> and have the potential to cause foodborne illness.All major violations must be corrected immediately. Non-compliance may warrant immediate closure of <br /> the food facility. <br /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS: Bar soap is being used in the employee restroom. Only use liquid soap. Correct today. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(f)) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS: Sausages were left out at room temp and not actively being used. Items temped at 41 F. Items placed <br /> back into cooler. Always keep proper temps of foods when not in use. Correct today. <br /> The sausage and gravy in the hot hold is at 120-125 F. Adjust to 135 F or higher today. <br /> The ice water for butter has melted. Add more ice today. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41145'F or at or above 135°F. (113996, 113998, <br /> 114037, 114343(a)) <br /> #13 Food Contamination and Adulteration <br /> OBSERVATIONS: Eggs were being thawed on the 3 comp drain board next to the wash compartment. The wash <br /> compartment was filled and had dirty dishes in it. Keep food away from contamination. Corrected on site. <br /> CALCODE DESCRIPTION:Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it <br /> impure or injurious to health. No food containing artificial trans-fat, including oil, shortening, or margarine containing trans-fat may be <br /> stored, distributed, or served by, or used in the preparation of any food within a food facility(113967, 113976, 113980, 113988, 113990, <br /> 114035. 114254(c), 114254.3, 114377) <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:The wash water in the 3 comp sink is at 91 F. Adjust to 100 F or higher when there are dishes in the <br /> water. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101(b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) <br /> FA0013687 PR0526374 SCO01 07/03/2015 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />