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SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNTY <br /> cYp, Greorne5S grows here, Time In:� p <br /> 50 <br /> Time Out: 2:20 om <br /> Food Program Official Inspection Report <br /> Name of Facility: VALLEY BREWING CO Date: 08/15/2019 <br /> Address: 157 W ADAMS ST, STOCKTON 95204 <br /> Owner/Operator: VALLEY BREWING CO INC Telephone: (209)406-3911 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 09/05/2019 <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Food manager certificated expired. Four employees took class yesterday. Email certificates by 30 days. <br /> One food handler card expired. Have employee renew it by 30 days. <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 or serve 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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Kitchen prep coolers are not cold enough. Top lids were removed. Maintain all potentially hazardous <br /> foods at 41 F or lower. On hot days, keep top lid on at prep coolers to help keep acceptable temperatures. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, <br /> 114037, 114343(a)) <br /> #23 Rodents, Insects or Animals Inside Facility <br /> OBSERVATIONS:Saw 3 live roaches. One on wall/floor behind cooking equipment, one at dry storage floor close to 3 door <br /> cooler, and one on wall were dish washer is located. Facility shall be pest free. Increase control to 1 x weekly. <br /> CALCODE DESCRIPTION:Each food facility shall be kept free of vermin:rodents(rats,mice), cockroaches,flies.(114259.1, 114259.4, <br /> 114259.5) <br /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS:Saw an open bag of bread crumbs. Store food inside a sealed/label container. <br /> CALCODE DESCRIPTION:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br /> above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b)) <br /> FA0001688 PRO160514 SCO01 08/15/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />