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Time In: 1230 pm <br /> Time Out: 1:36 pm <br /> San Joaquin County <br /> z, Environmental Health Department <br /> N: X <br /> _ 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone: (209) 468-3420 Fax: (209)464-0138 Web:www.sjgov.org/ehd <br /> 4��FORa <br /> Food Program Official Inspection Report <br /> Name of Facility: KINDERS MEATS DELI BBQ Date: 01/15/2016 <br /> Address: 3242 W GRANT LINE RD,TRACY 95304 <br /> Owner/Operator: J & S O'BRIEN'S BBQ LLC Telephone: (209) 834-8877 <br /> Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 02/05/2016 <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS: Sanitizer bucket lacks sanitizer. Maintain at or above 200ppm quat. Corrected. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized.(113984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101(b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) <br /> #5 Hands Clean/Properly Washed/Proper Glove Use <br /> OBSERVATIONS: Employees washing gloves between tasks. Stop this practice, single use gloves are not allowed to be <br /> washed. Wash hands between tasks and than put on a new pair of gloves as needed. (Gloves are not required) <br /> CALCODE DESCRIPTION:Employees are required to wash their hands:before beginning work before handling food/equipment/ <br /> utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready <br /> to eat foods, after touching body parts after using toilet room or any time when contamination may occur.(113952, 113953.3, 113953.4, <br /> 113961, 113968, 113973(b-f)) <br /> #25 Employee Cleanliness and Hair Restraints <br /> OBSERVATIONS:All employees conducting food prep must have hair properly restrained and back. Correct today. <br /> CALCODE DESCRIPTION:All employees preparing, serving or handling food or utensils shall wear clean, washable outer garments or <br /> uniforms and shall wear a haimet, cap, or other suitable covering to confine hair. (113969, 113971) <br /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS: Floor sink has build-up under 3-comp sink. Clean as needed. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean.(114115(c)) <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS: Quat sanitizer test strips are soiled. Replace in 1 week. <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> FA0017727 PR0526196 SCO01 01/15/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OIR <br />