Laserfiche WebLink
Time In: 11.1 S am <br /> Time Out: 1:181)m <br /> �...Q .. C San Joaquin County <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> • �..• _ P• Telephone: (209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> 4�IFO'Rt� <br /> Food Program Official Inspection Report <br /> Name of Facility: WATERLOO CALIFORNIA RESTAURANT Date: 07/27/2017 <br /> Address: 10447 E WATERLOO RD, STOCKTON 95215 <br /> Owner/Operator: THOMAS,JAMES Telephone: (209)931-4020 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 08/10/2017 <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:-Precooked ribs on steam table 111 F(staff stated it was placed there from Walk In at 1130 after <br /> reheating for about 8 minutes), <br /> -potentially hazardous food (PHF)in 3D True salad cooler/prep table were between 48 to 62 (see measurement list below), <br /> -PHF in Walk In and 3D cooler by griddle were above 41 F(see list). <br /> Provide 135 F or higher for hot PHF and 41 F or below for cold PHF. Observed staff disposed all PHF above 50F in 3D <br /> True salad cooler, and the ribs were reheated to above 165 F. This is a repeat violation. <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 /> #11 Reheating Procedure for Hot Holding MAJOR <br /> OBSERVATIONS:Precooked Ribs and Precooked chicken previously cooled were reheated to 137/138/144 F and 149 F, <br /> respectively. Reheat cooked PHF that had been cooled to 165 F. Corrected. <br /> CALCODE DESCRIPTION:Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be <br /> brought to a temperature of 165#F. (114014, 114016) <br /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Unable to review Manager's food safety certification. Provide copy by reinspection. This is a repeat <br /> violation. <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 /> #23 Rodents, Insects or Animals Inside Facility <br /> OBSERVATIONS:Flies in kitchen. Remove, keep backdoor closed (which was), and provide more pest control as needed <br /> (i.e. installing air curtain for back door or front, installing fly zapper, etc.) <br /> CALCODE DESCRIPTION:Each food facility shall be kept free of vermin:rodents(rats,mice), cockroaches,flies.(114259.1, 114259.4, <br /> 114259.5) <br /> FA0001090 PRO161766 SCO01 07/27/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 4 Food Program OIR <br />