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Time In: 10.30 am <br /> Time Out: 11:54 am <br /> oPQ•��N. San Joaquin County <br /> y� Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> �... �P Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> '9Gl P Oftt� <br /> Food Program Official Inspection Report <br /> Name of Facility: THE BOATHOUSE Date: 05/05/2016 <br /> Address: 980 LAKESIDE DR, LATHROP 95330 <br /> Owner/Operator: HOGAN, RICHARD J Telephone: (209)983-0643 <br /> Program Element: 1626-RESTAURANT/BAR 101 +SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 05/12/2016 <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 /> #2 Employee Communicable Disease Controls MAJOR <br /> OBSERVATIONS:Employee cutting lettuce with an open sore on his hand. Provide band aid and a glove. Corrected. <br /> (Make sure gloves are always worn and protecting food and equipment/Do not ware wash unless gloves covering arms are <br /> provided) Employee removed gloves and continued to food prep(cut apples). Told employee he must wear gloves. <br /> CALCODE DESCRIPTION:Employees with a communicable disease shall be excluded from the food facility/preparation of food. Gloves <br /> shall be worn if an employee has cuts, wounds, and rashes. No employee shall commit any act that may contaminate or adulterate food, <br /> food contact surface, or utensils. (113949.5). The permit holder shall require food employees to report incidents of illness or injury and <br /> comply with all applicable restrictions. (113949.2, 113950,113950.5, 113973(a)) <br /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS: Individual butter sitting out at room temperature(72F). Discarded. <br /> Cut tomatoes and shredded cheese left out from opening through lunch. Stop this practice and place on prep table. <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 /> #11 Reheating Procedure for Hot Holding MAJOR <br /> OBSERVATIONS:Cook is placing food in warmer to re-heat. Always re-heat food to 165F prior to putting food in warmer. <br /> Corrected. <br /> CALCODE DESCRIPTION:Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be <br /> brought to a temperature of 165#F. (114014, 114016) <br /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Food manager certificate lacking. Provide food manager certificate 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 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 /> FA0023293 PR0540753 SCO01 05/05/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 4 Food Program OIR <br />