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Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: (209) 838-2603 Owner/Operator: SHINN, TIFFANY & BRIAN <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 25525 E LONE TREE RD, ESCALON 95320 <br />Date: 01/13/2017Name of Facility: TIFFS CAFE <br />Food Program Official Inspection Report <br /> 2:50 pm <br /> 1:30 pm <br />Time Out: <br />Time In: <br />San Joaquin County <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 />Reinspection on or after: 02/01/2017 <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: The half and half creamer cups (in the 1 door Cold Tech) are 52F. Labeled KEEP REFRIGERATED. <br />Maintain these at 41F or below. Correct today. <br />The 1 door Cold Tech reach in is 51F. Reduce unit to 41F or below. Unit temp was rechecked and the temp is 45F <br />(defrost?) <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 MAJOR <br />OBSERVATIONS: The sanitizer compartment of the 3 comp sink lacks any detectable sanitizer - 0 ppm Cl. <br />All dishes, utensils and equipment must be washed, rinsed, sanitized and air dried properly. <br />Rewash all dishes in the drying rack using the correct procedure. <br />Sanitizer level corrected to 50 ppm Cl. More bleach was added and corrected to 100 ppm Cl. <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 /> #1 Demonstration of Knowledge <br />OBSERVATIONS: One person working today lacks her Food Handler Card. Obtain the Food Handler Card within 30 days. <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 />Page 1 of 3EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0000047 PR0163297 SC001 01/13/2017