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Time In: 10 00 am <br /> Time Out: 10:48 am <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 /> ICIF OR�i <br /> Food Program Official Inspection Report <br /> Name of Facility: DENNYS RESTAURANT Date: 07/10/2015 <br /> Address: 5033 S HWY 99 , STOCKTON 95215 <br /> Owner/Operator: GURU FOODS INC Telephone. (209) 937-0665 <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 /> 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 foodbome illness.All major violations must be corrected immediately. Non-compliance may warrant immediate closure of <br /> the food facility. <br /> #22 Disposal of Sewage/Wastewater <br /> OBSERVATIONS: There is a slight sewer smell in the men's restroom. Remove as needed. <br /> CALCODE DESCRIPTION:All liquid waste must drain to an approved fully functioning sewage disposal system. (114197) <br /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS: There is ice buildup on the walk in freezer door. Remove as needed. <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 /> #36 Equipment/Utensils/Linens: Proper Storage/ Use <br /> OBSERVATIONS: The butter scoops are stored inside a dipper well with water at 128 F. Adjust the water to 135 F or <br /> higher, place in ice water, or turn on the dipper well. Correct today. <br /> CALCODE DESCRIPTION:All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from <br /> food and food-contact surfaces.(114185.3- 114185.4) Utensils and equipment shall be handled and stored so as to be protected from <br /> contamination. (114074- 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS: Some wiping cloths were stored on the counter in the kitchen. Store all wiping cloths in the sanitizer <br /> bucket when not in use. Correct today. <br /> CALCODE DESCRIPTION: Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) <br /> FA0005537 PR0502698 SCO01 07/10/2015 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />