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Time In: 9.40 am <br /> Time Out: 10:40 am <br /> San Joaquin County <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> • c... �P• Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> 9L/PORN <br /> Food Program Service Request Inspection Report <br /> Name of Facility: WATER HOLE TAVERN Date: 03/22/2017 <br /> Address: 246 N CLUFF AVE , LODI 95240 <br /> Requestor: GARY HAMMOND, WATER HOLE TAVERN Telephone: (209)981-9493 <br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0076965 <br /> Inspection Type: 061 -CONSULTATION <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 124°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 114°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Walk In- 40.00°F 2-D True--39.00°F <br /> NOTES <br /> Note: <br /> -Facility will be serving hot dogs in a self-serving manner using a display hot hold that is fully enclosed. No cooking on site. <br /> -3-comp sink at bar and a 2-comp sink outside restrooms available for warewashing. <br /> -OIR will be emailed to garych43@sbcblobal.net before 5 pm today. <br /> Following are conditions for operation: <br /> 1. Obtain manager's food safety certification for at least 1 employee, and food handler's cards for all other employee that <br /> handles food. <br /> 2. Provide test strips for chlorine(facility uses bleach for sanitizing) <br /> 3. Store potentially hazardous food (PHF)at 41 F or below, or 135 F or higher <br /> 4. Open food that is self-served must be protected by barrier that intercepts between food and mouth. <br /> 5. Repair some broken tiles and gaps under sink to provide cleanable and non-absorbent surface <br /> 6. Store wipe cloths in sanitizer 100 ppm chlorine <br /> 7. Chain down CO2 cylinders to permanent structure to prevent falling over <br /> OK to issue permit after fee is paid. pe 1623, less than 20 seats <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> t� <br /> Received by: Name and Title: Gary Hammond, owner <br /> EH Specialist: JEFFREY WONG Phone: (209)468-0335 <br /> FA0013681 SR0076965 SC061 03/22/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 1 Food Program Service Request Inspection Report <br />