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SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNTY <br /> ^ r1 `p' Greorne5S grows here, Time In: 12-20 pm <br /> Time Out: 1:20 om <br /> Food Program Official Inspection Report <br /> Name of Facility: COUNTRY SKILLETS Date: 10/10/2019 <br /> Address: 1140 W COLONY RD, RIPON 95366 <br /> Owner/Operator: REYES, SARA Telephone: <br /> Program Element: 1625-RESTAURANT/BAR 51-100 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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:At least one person shall possess the 5 year Food Safety Certificate. Provide copy to <br /> ssangalang@sjgov.org within 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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Some items in the Atosa prep cooler were above 41 F. Maintain 41 F or below. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:The dishwasher sanitizer was less than 50 ppm chlorine. Increase to minimum 50 ppm chlorine. Use the <br /> 3 comp sink to sanitize dishes, utensils, equipment, etc. Sanitize at 100 ppm chlorine or 200 ppm quat sanitizer at the 3 <br /> comp sink. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(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 /> #29 Toxic Substances Properly Identified/Stored/Used <br /> OBSERVATIONS:Observed a can of Hot Shot Fogger and bags of Corry's Slug&Snail Killer on top of the IDW cooler. <br /> Removed these items from the facility today. Use only food-safe pest control measures. <br /> CALCODE DESCRIPTION:All poisonous substances, detergents,bleaches, and cleaning compounds shall be stored separate from food, <br /> utensils,packing material and food-contact surfaces. (114254, 114254.1, 114254.2) <br /> FA0023943 PR0541768 SCO01 10/10/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 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 />