COMPLIANCE INFO - Laserfiche WebLink

Home Browse Search

Program Element: 1623 - RESTAURANT/BAR 1-20 SEATS Telephone: Owner/Operator: MCCREARY, ARABELLA Inspection Type: ROUTINE INSPECTION - Operating Permit Address: 245 E ELEVENTH ST, TRACY 95376 Date: 05/31/2017Name of Facility: PINK TURTLE SHOPPE LLC Food Program Official Inspection Report 12:41 pm 12:05 pm Time Out: Time In: San Joaquin County Environmental Health Department 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sjgov.org/ehd VIOLATIONS AND CORRECTIVE ACTIONS 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; 113700. All violations must be corrected within specified timeframe. Violations that are classified as "MAJOR" pose an immediate threat to public health and have the potential to cause foodborne illness. All major violations must be corrected immediately. Non-compliance may warrant immediate closure of the food facility. #1 Demonstration of Knowledge OBSERVATIONS: Food manager certificate and food handler cards in office. Always have available for inspection. Correct today. CALCODE DESCRIPTION: All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1) Any food handler hired after June 1, 2011 shall obtain a Food Handler Card within 30 days (113948). #27 Food Protected from Contamination OBSERVATIONS: Open bulk food. Store all bulk food in a cleanable container with a snug lid and label. Correct today. CALCODE DESCRIPTION: All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c)) #36 Equipment/Utensils/Linens: Proper Storage / Use OBSERVATIONS: Utensils in prep sink. Only use sink for prepping food and not for warewashing. Correct today. CALCODE DESCRIPTION: All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4) Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) #40 Proper Use and Storage of Wiping Cloths OBSERVATIONS: Wet wiping cloths on prep table. Facility can either use wiping cloth and store in sanitizer buckets or use sanitizer sprays and single-use towels to wipe down prep area. Correct today. CALCODE DESCRIPTION: Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e)) Page 1 of 2EHD 16-23 Rev. 06/30/15 Food Program OIR FA0015442 PR0522659 SC001 05/31/2017