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Time In: 1245 om <br /> Time Out: 1'51 pm <br /> San Joaquin County <br /> Environmental Health Department <br /> w s< <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> p Telephone: (209)468-3420 Fax: (209)464-0138 Web:www.siclov.org/eh <br /> �cl'Ad'AY <br /> Food Program Official Inspection Report <br /> Name of Facility: IHOP#1708 Date: 06/30/2015 <br /> Address: 3120 NAGLEE RD, TRACY 95304 <br /> Owner/Operator: SEVENTEEN O EIGHT COMPANY Telephone (209)839-8701 <br /> Program Element: 1626-RESTAURANT/BAR 101 + SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 07/14/2015 <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 foodbome illness.All major violations must be corrected immediately. Noncompliance may warrant immediate closure of <br /> the food facility. <br /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:'Hoshizaki(2-door) refrigerator temperature is 62F and food inside is 57-58F. Facility must discard all <br /> potentially hazardous food immediately. Their thermometer on the outside reads 60F. <br /> 'Hoshizaki(prep) refrigerator temperature is 43F & Hobart(2-door)temperature is 46F. Maintain refrigerators at or below <br /> 41 F. Correct today. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 4V 45°F or at or above 135°F.(113996, 113998, <br /> 114037, 114343(a)) <br /> #1 Demonstration of knowledge <br /> OBSERVATIONS:Current food manager certificate not on site. Fax to EHD in 2 weeks. <br /> CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br /> assigned duties. (113947)Food facilities that prepare, handle orserve non-prepackaged potentially hazardous food, shall have an <br /> employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, <br /> 2011 shall obtain a Food Handler Card within 30 days(113948). <br /> #36 Equipment/Utensils/Linens: Proper Storage/Use <br /> OBSERVATIONS:Two knives put back in knife storage area have build-up. Clean today. <br /> CALCODE DESCRIPTION:All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from <br /> food and food-contact surfaces.(114185.3- 114185.4) Utensils and equipment shall be handled and stored so as to be protected from <br /> contamination.(114074- 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) <br /> #41 Plumbing Maintained;Approved Back Flow Device <br /> OBSERVATIONS: Left faucet at 3-comp sink has a constant leak. Repair in 1 week. <br /> CALCODE DESCRIPTION: The potable water supply shall be protected with a backflow or back siphonage protection device, as required <br /> by applicable plumbing codes.(114192)All plumbing and plumbing fixtures shall be installed in compliance with local plumbing <br /> ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose <br /> used for conveying potable water shall be of approved materials, labeled,properly stored, and used for no otherpurpose.(114171, <br /> 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) <br /> FA0007363 PRO506353 SCO01 06/30/2015 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />