Laserfiche WebLink
Time In: q-30 am <br /> Time Out: 10:50 am <br /> San Joaquin County <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> • c�' ; Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> '�tl p dt1iN <br /> Food Program Official Inspection Report <br /> Name of Facility: LISA'S COUNTRY CAFE INC Date: 04/30/2015 <br /> Address: 18700 N HWY 88 , LOCKEFORD 95237 <br /> Owner/Operator: LISA'S COUNTRY CAFE INC Telephone (209) 727-5745 <br /> Program Element: 1625 - RESTAURANT/BAR 51-100 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 /> 11 3700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public <br /> health and have the potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate <br /> #1 Demonstration of knowledge <br /> OBSERVATIONS: Romulo's food handler cert has expired on 2/17/15. Provide in 30 days. This is a repeat 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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS: No towel at north handsink by banquet room. Provide. This is a repeat violation. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair.(113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of <br /> utensils and equipment.(113953, 113953.1, 114067(f)) <br /> OVERALL INSPECTION COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate Gonzalo H.Ruiz Expiration Date:June 28,2019 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 133'F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 124°F <br /> FOOD ITEM--LOCATION --TEMP°F--COMMENTS <br /> 110--Blue Aire 2D cooler--38.00°F Cooked mea--Walk-In--41.00°F <br /> gravy—3-D cooler chef area—38.00°F hand sink—Banquet side— 121.00°F <br /> hand sink--staffs RR-- 136.00°F fish--Ultility 6 drawer—37.00°F <br /> 2D cooler--Banquet side—41.00°F hand sink(north side)--bar-- 110.00°F <br /> True 1 D(diary)—front counter--45.00°F True 1 D(diary)—Banquet side--44.00°F <br /> onions--cold table over 3-D cooler--35.00°F 3-comp sink—bar— 120.00°F <br /> cold cut--Utility 6 drawer--38.00°F mashed potato--heat table chef area-- 137.00°F <br /> hand sink—men's RR-- 103.00°F <br /> NOTES <br /> sanitizer bucket: 200 ppm chlorine <br /> FA0000078 PRO161810 SC001 04/30/2015 <br /> EHD 16-23 Rev.OV30/15 Page 1 of 2 Food Program OIR <br />