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Time In: 12-50 pm <br /> Time Out: 2:101)m <br /> Pquin/ San Joaquin County <br /> a. Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> • cq., ;a• Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> �iFORN <br /> Food Program Official Inspection Report <br /> Name of Facility: VILLAGE COFFEE SHOP INC Date: 06/01/2017 <br /> Address: 416 W LODI AVE, LODI 95240 <br /> Owner/Operator: WEIL, STEVE Telephone: (209)368-1929 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 06/15/2017 <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 /> #5 Hands Clean/Properly Washed/Proper Glove Use <br /> OBSERVATIONS:One employee did not wash hands before returning to food handling. Wash hands before returning to <br /> food handling after different task; changing gloves is not a substitute for hand washing. <br /> CALCODE DESCRIPTION:Employees are required to wash their hands:before beginning work before handling food/equipment/ <br /> utensils as often as necessary,during food preparation, to remove soil and contamination when switching from working with raw to ready <br /> to eat foods,after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, <br /> 113961, 113968, 113973(b-f)) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:2D overhead pie display cooler 52 F, and cheese cake and cherry pie inside 52 F and 50 F, respectively; <br /> owner stated they were placed there about 1lam. Provide 41 F or below for cold potentially hazardous food (PHF)and 135 <br /> F and above for hot PHF, and for PHF that uses time control,dispose within 4 hours. Owner agreed to dispose above PHF <br /> within 4 hours from the initial time,which is 3 pm. <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 /> #8 Use of Time as a Public Health Control <br /> OBSERVATIONS:No"initial time"for above-referenced PHF. Provide initial time on container of PHF that uses time <br /> control only, or in a log, and dispose PHF that uses time control only within 4 hours. <br /> CALCODE DESCRIPTION: When time only,rather than time and temperature is used as a public health control,records and <br /> documentation must be maintained(114000) <br /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS:Bag of bread crumbs on floor in dry storage. Store food at least 6 inches above ground. Corrected on <br /> site. <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 /> FA0001042 PRO160081 SCO01 06/01/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OIR <br />