|
Time In: 11 00 am
<br /> Time Out: 12:23 pm
<br /> �P.Q•u��.. P San Joaquin County
<br /> y� 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 /> '9Gl P Oftt�
<br /> Food Program Official Inspection Report
<br /> Name of Facility: OMELETTE HOUSE Date: 05/09/2016
<br /> Address: 3455 E CHEROKEE RD, STOCKTON 95205
<br /> Owner/Operator: DIAB, FAROUK Telephone: (209)931-1717
<br /> Program Element: 1626-RESTAURANT/BAR 101 +SEATS
<br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 05/23/2016
<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:3 food handlers'cards expired. Provide in 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 /> #7 Hot and Cold Holding Temperatures
<br /> OBSERVATIONS:Cut melons, 2-drawer cooler including cut pineapples inside, 2D cooler at waitress station, and pancake
<br /> batter bucket in ice bucket, are above 41 F(see measurement list). Provide 41 F or below for potentially hazardous food, or
<br /> 45 F or below for unopened dairy immediately. This is a repeat.
<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 /> #35 EquipmentlUtensils Approved and in Good Repair
<br /> OBSERVATIONS:Walk In floor made of vinyl tiles, and some of these the tiles are either lacking (4 big pieces) or broken.
<br /> Repair and provide smooth, cleanable, and nonabsorbent surface in 1 month
<br /> Duct tape used to repair door of Walk In. Remove tape, repair door. and provide non absorbent surface.
<br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment
<br /> shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5,
<br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
<br /> #38 Approved/Sufficient Ventilation and Lighting
<br /> OBSERVATIONS:Cover for overhead light lacking. Provide shatter proof cover in 2 weeks.
<br /> CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases,heat,grease, vapors and smoke and be approved by
<br /> the local building department. Canopy-type hoods shall extend 6"beyond all cooking equipment.All areas shall have sufficient ventilation
<br /> to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window,an air shaft, or a
<br /> light-switch activated exhaust fan,consistent with local building codes. (114149, 114149.1)Adequate lighting shall be provided in all areas
<br /> to facilitate cleaning and inspection.Light fixtures in areas where open food is stored, served,prepared,and where utensils are washed
<br /> shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
<br /> FA0002019 PRO161804 SCO01 05/09/2016
<br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OIR
<br />
|