Laserfiche WebLink
SAN J O A Q U I N Environmental Health Department <br /> C�)�_) AIY <br /> Greatr�e5s grows fires Time In: 11.00 am <br /> Time Out: 12:39 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: AMERICA WAFFLES Date: 06/14/2018 <br /> Address: 1540 E MARCH LN, STOCKTON 95209 <br /> Owner/Operator: SHABBAR, NESRIN Z Telephone: (209)951-1175 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:Diced ham on ice bath at griddle was 46F, shredded cheese was at 51F and sausage was 61F. Discard <br /> and provide 41 F for all potentially hazardous food immediately. Corrected on site. <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 /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:4 bottles of chemicals were stored and hang at the shelf where they keep utensils. Remove chemicals <br /> and store them away from utensils or food and re wash and sanitize utensils immediately. Corrected on site. <br /> Dirty knife and butter scoop were placed on prep table at the bar.Wash and sanitize utensils when not in use. Corrected on <br /> site. <br /> Atosa freezer is showing food debris at bottom shelf. Clean today. <br /> Ice maker scoop was placed on side shelf.Wash and sanitize scoop and place it in clean bin today. Corrected on site. <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, 114172, 114177, 114180, 114182) <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Wipe cloth was placed on hand sink faucet at bar. Place wipes in sanitizer bucket when not in use. <br /> Corrected on 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 /> FA0001656 PRO163152 SCO01 06/14/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />