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SAN J O A Q U I N Environmental Health Department <br /> COUNTY <br /> r� pTime In: 2.10 pm <br /> �L FaAe�+ Greatness grows here. Time <br /> Out: 3:03om <br /> Food Program Official Inspection Report <br /> Name of Facility: LUMBERJACKS RESTAURANT Date: 01/03/2019 <br /> Address: 3113W BENJAMIN HOLT DR, STOCKTON 95219-3703 <br /> Owner/Operator: BRIDGEPORT PARTNERS INC Telephone: (209)951-1988 <br /> Program Element: 1626-RESTAURANT/BAR 101 +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 <br /> OBSERVATIONS:foods stored in the cold drawers. Chicken, beef steak, sausage patty, beef patty, roast beef;these meats <br /> are at 44 F and 45 F.Adjust unit so that it maintains 41 F or below. Correct today. <br /> Tri tip in the warmer at 126 F. Per manager it will be used within 4 hours. Finished cooking at 12:30. Provide a log to show <br /> the time the tri tip is out of temperature control. Foods held out of temperture control for 4 hours must be discarded. <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:Dishwasher is not dispensing sanitizer, under 50 ppm cl.Adjust machine so that it sanitizes properly. <br /> The container was just changed. In the mean time utensils must be washed, rinsed or sanitized manually. Corrected. <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 /> #39 Thermometers Provided/Accurate/Easily Visible <br /> OBSERVATIONS:The egg and salad/milk coolers don't have thermometers. Corrected. <br /> CALCODE DESCRIPTION:An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be <br /> available to the food handler. A thermometer+/-2#F shall be provided for each hot and cold holding unit of potentially hazardous foods <br /> and high temperature warewashing machines. (114157, 114159) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:There is some food debris behind cooking equipment.There is some syrup on the floor under the syrup <br /> rack. Clean by today. <br /> CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth,durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> FA0002153 PRO160157 SCO01 01/03/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 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 />