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Time In: 11:30 am
<br /> Time Out: 12:44 pm
<br /> o¢A�IN. San Joaquin County
<br /> X91, .o�
<br /> X Environmental Health Department
<br /> W. 1868 East Hazelton Avenue, Stockton, CA 95205-6232
<br /> Telephone: (209) 468-3420 Fax: (209)464-0138 Web:www.si oq v^org/ehd
<br /> Food Program Official Inspection Report
<br /> Name of Facility: OLD CORNER SALOON Date: 09/30/2015
<br /> Address: 18783 E HWY 88 , CLEMENTS 95227
<br /> Owner/Operator: ANDERSON, TODD Telephone. (209)482-1419
<br /> Program Element: 1623 - RESTAURANT/BAR 1-20 SEATS
<br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 10/07/2015
<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: David Rosaro's food manager certification expired on 2/5/2015, and Nichole Nelson's food handler card
<br /> expired on 9/2/2015. Provide food manager's certification in 60 days, and food handler's card in 30 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 /> #34 Warewashing Facilites Maintained
<br /> OBSERVATIONS:No test strips. Provide. This is a repeat.
<br /> CALCODE DESCRIPTION:Food fac*hes that prepare food shall be equipped with warewashing facilities. Testing equipment and
<br /> materials shall be provided to measure the applicable sanitization method.(114067(f,g), 114099, 114099.3, 114099.5, 114101(a),
<br /> 114101.1, 114101.2, 114103, 114107, 114125)
<br /> #35 Equipment/Utensils Approved and in Good Repair
<br /> OBSERVATIONS: Based on interview and observation, facility is cooking raw meat under unapproved hood with no fire
<br /> suppression system, and washing/cutting vegetables (lettuce and tomatoes) at a 2-comp sink with no floor sink on Tuesday
<br /> for Taco Tuesday night. Cooking must be done on approved commercial equipment under proper Type I hood, and at a
<br /> proper prep sink that drains to a floor sink with at least 1-inch air gap. CEASE this practice immediately. This is a repeat
<br /> violation.
<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 property, 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 /> #40 Proper Use and Storage of Wiping Cloths
<br /> OBSERVATIONS:Wipe cloths not in sanitizer bucket. Store wipe cloths in sanitizer bucket, or in laundry. Corrected on
<br /> site.
<br /> CALCODE DESCRIPTION: Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food
<br /> shall be used only once unless kept in clean water with sanitizer.(114135, 114185.1 114185.3(d-e))
<br /> FA0000261 PRO161731 SC001 09/30/2015
<br /> EHD 16-23 Rev,06/30/15 Page 1 of 2 Food Program OR
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