Laserfiche WebLink
Time In: 9:35 am <br /> Time Out: 10:22 am <br /> oP4��N. San Joaquin County <br /> _. y Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> • cq., ...�P <br /> J. <br /> Telephone: (209) 468-3420 Fax: (209)464-0138 Web:www.sgoq v.org/ehd <br /> �tFdRt� <br /> Food Program Service Request Inspection Report <br /> Name of Facility: THE BOATHOUSE Date. 01/08/2016 <br /> Address: 980 LAKESIDE DR , LATHROP 95330 <br /> Requestor: RICHARD HOGAN, BOATHOUSE Telephone. <br /> Program Element: 1601 - FOOD PLAN CHECK Request#: SR0073602 <br /> Inspection Type: 523 - PLAN CHECK(3 hr minimum) <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: Provide food manager certificate in 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: Provide refrigerators at or below 41 F. <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: Provide chlorine for dishwasher. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized.(113984(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 /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS: Hot water at 116F. Maintain at or above 120F. <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 /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS: Provide 17.5 KW waterheater. Unable to check but plans showed a dual 5KW waterheater. <br /> Provide splash guard between 3-comp sink and hand sink and prep sink and 3-comp sink. <br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment <br /> shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182) <br /> SR0073602 SC523 01/08/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program Service Request Inspection Report <br />