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Timer: Inn pm <br /> Time Out: 2'50 pm <br /> a�avin.. San Joaquin County RECEIVED <br /> Environmental Health Department <br /> " 1868 East Hazelton Avenue, Stockton, CA 95205-6232 MAR 0 3 2016 <br /> Y Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sjgov.org/ehd <br /> d[iktl'ii`� EN RONMENTAL HEALTH <br /> Food Program Official Inspection Repoll��ERMIT/SERVICE <br /> Name of Facility: SAN JOAQUIN RIVER CLUB Date: 02/04/2016 <br /> Address: 30000 KASSON RD, TRACY 95376 <br /> Owner/Operator: SAN JOAQUIN RIVER CLUB Telephone: (209)835-1969 <br /> Program Element: 1626- RESTAURANT/BAR 101 + 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 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: Food manager certificate class signed up for (Robert Rucker on 2-17-16). Fax certificate to EHD once <br /> received. CaMy14L{-C4 <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 /> O ✓OBSERVATIONS: Provide paper towel dispenser at the bar. Correct today. t-ciM-p 10- +W A <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 /> #7 Hot and Cold Holding Temperatures <br /> ® ✓OBSERVATIONS:3-door refrigerator at the bar temperature is 42F and 2-door refrigerator in the kitchen temperature is <br /> 46F. Maintain refrigerators at or below 41 F. Correct today. 0-0 ,_p (e fed <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 4V 45'F or at or above 135"F.(113996, 113998, <br /> 114037, 114343(a)) <br /> #33 Nonfood Contact Surfaces Clean <br /> 0✓OBSERVATIONS: Raw wood under counter. Paint raw wood in 2 weeks with an enamel paint to make smooth and <br /> cleanable surface. Correct today. r_0v .pIr-+ " <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean.(114115(c)) <br /> c ( � <br /> - FA0012503 PR0540478 SC001 01/04/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OIR <br />