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�� I Environmental Health Department <br /> SANY „ - <br /> r; Time In: 12-50 pm <br /> .*+ R�triSS grows here. Time Out: 2:30 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: USS FAMILY RESTAURANT Date: 03/14/2018 <br /> Address: 7628 PACIFIC Ave, STOCKTON 95207 <br /> Owner/Operator: UJS MANAGEMENT LLC Telephone: (209)957-2081 <br /> Program Element: 1626-RESTAURANT/BAR 101 +SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 03/28/2018 <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 /> #21 Hot and Cold Potable Water Not Available MAJOR <br /> OBSERVATIONS:Hot water fluctuates from 90-112 F. Hot water of 120 F or higher shall be provided.Your current water <br /> heater is under sized. Install a new unit by 1 week. It shall be minimum of 100,000 BTU <br /> Hot water at end of inspection 117 F <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 /> #4 Employee Eating,Tasting, Drinking or Tobacco Use <br /> OBSERVATIONS:Saw cook eating at kitchen. Not allowed. Eat at break room or dinning area. <br /> CALCODE DESCRIPTION:No employees shall eat, drink, or smoke in any work area. (113977) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The large food prep cooler at cooks line and the sanyo cooler on table are not cold enough. It shall be 41 <br /> F or lower at all times. <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:Saw several we towels on counters.When they are not used,they shall be kept in solution with sanitizer. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(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 /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS:Saw open bag of food. Once a bag is open,transfer food into a sealed and labeled container. <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 /> FA0002654 PRO160862 SCO01 03/14/2018 <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 />