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Environmental Health Department <br />Time In: <br />12:00 pm <br />11:10 am <br />Time Out: <br />Program Element: 1626 - RESTAURANT/BAR 101 + SEATS <br />Telephone: (972) 258-5481 Owner/Operator: CEC ENTERTAINMENT, INC. <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 6436 PACIFIC AVE, STOCKTON 95207 <br />Date: 12/04/2019Name of Facility: CHUCK E CHEESE'S #631 <br />Food Program Official Inspection Report <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 safety certificates expired and some employees lack food handler cards. Certificates shall be <br />renewed by 60 days and cards by 30 days. Email your inspector food safety certificates by 60 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 /> #21 Hot and Cold Potable Water Not Available <br />OBSERVATIONS: Sinks in mens rest room lack warm water of 100-108 F. (repeat violation) Adjust by 1 week. <br />CALCODE DESCRIPTION: An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. <br />(113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> #40 Proper Use and Storage of Wiping Cloths <br />OBSERVATIONS: Saw clean towels laid on a card board box. All clean towels shall be kept inside a cleanable container or <br />plastic bag. Start today. <br />There are several dirty towels at prep area. Once they are used, place inside laundry basket/bag. Start, today. <br />CALCODE DESCRIPTION: Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food <br />shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e)) <br />Page 1 of 2EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0002415 PR0160870 SC001 12/04/2019 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com