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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> Crearrie3S grows here, Time In: 11.33 am <br /> Time Out: 12:15 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: DAYS INN Date: 01/02/2019 <br /> Address: 14750 S HARLAN RD, BAKERSFIELD 95330 <br /> Owner/Operator: ANAND KOTECHA Telephone: (209)679-1073 <br /> Program Element: 1623-RESTAURANT/BAR 1-20 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 01/16/2019 <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 /> #9 Cooling Methods MAJOR <br /> OBSERVATIONS:Oatmeal is improperly cooled. Inner oatmeal temperature is 115F and the outer oatmeal temperature is <br /> 95F. Food shall be properly cooler from hot temperature to 70F within 2 hours and then from 70F to 41 F within 4 hours. <br /> It is recommended that a more shallow container be used. <br /> Repeat violation. <br /> Oatmeal discarded. <br /> CALCODE DESCRIPTION:All potentially hazardous food shall be RAPIDLY cooled from 135#F to 70#F, within 2 hours, and then from <br /> 70#F to 41#F, within 4 hours. Cooling shall be by one or more of the following methods:in shallow containers;separating food into smaller <br /> portions;adding ice as an ingredient;using an ice bath,stirring frequently;using rapid cooling equipment;or using containers that <br /> facilitate heat transfer. (114002, 114002.1) <br /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:One person working today lacks the 3 year Food Handler Card. Employee shall obtain the 3 year Food <br /> Handler Card by 30 days. Informational handout provided. <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:The 1 door Avanti reach-in is 49F. Decrease temperature of unit to 41 F or below. Correct today. <br /> Rechecked temp is 48F. <br /> Per GM,this unit is not used for guest breakfast food, employee food only. <br /> If used for guests,the temperature shall be 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 /> FA0007286 PR0535376 SCO01 01/02/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />