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Time In: 10:45 am <br /> Time Out: 12:00 pm <br /> a�rN San Joaquin County <br /> xa�cA� <br /> Environmental Health Department <br /> _ 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sjgov.org/ehd <br /> Food Program Official Inspection Report <br /> Name of Facility: BUFFALO WILD WINGS#295 Date: 03/30/2016 <br /> Address: 4751 PACIFIC AVE,STOCKTON 95207 <br /> Owner/Operator: BUFFALO WILD WINGS Telephone: (209) 833-819 <br /> Program Element: 1626 - RESTAURANT/BAR 101 + SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 04/13/2016 <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: Food handler cards are not printed out. Provide cards for inspector. <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: 2 drawer cooler is not cold enough. Shall be 41 F or lower. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 4V 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: Dish washer in kitchen is not properly sanitizing. Chlorine level shall be 50 ppm or higher at all times. For <br /> now manually sanitize at 3 comp sink. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized.(113984(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 /> #33n�Nonfood <br /> ��Contact Surfaces Clean <br /> QB6E-RiYYII�IILJNSail 'c-__n Zh�ksial amustc—e Q CQ Q <br /> Metal racks on wall and light cover at cooks line have dust. Clean weekly. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> FA0007813 PR0507873 SCO01 03/30/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OIR <br />