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S A N 10 A Q U I N Environmental Health Department <br /> Time In: 229 pm <br /> Time Out: 3:25 pm <br /> Food Program Service Request Inspection Report <br /> Name of Facility: NEILS KICK N IT BBQ Date: 09/24/2019 <br /> Address: 20 N CALIFORNIA ST,STOCKTON 95202 <br /> Requestor: NEIL AMOS, RORO'S Telephone: (209)594-5838 <br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0081157 <br /> Inspection Type: 061 -CONSULTATION <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:The operator is currently enrolled in the classes for the food safety certificate. Provide a copy to Victor <br /> Acevedo(vmacevedo@sjgov.org)within 60 days. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Needed Expiration Date: <br /> Warewash Chlorine(Cl): ppm HHait. F Water/Hot Water Ware Sink Temp: °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Walk in cooler--40.00°F <br /> NOTES <br /> Catering consultation. <br /> Operator is currently storing meat in the walk in cooler and prepares the food on site before taking it to the satellite location. <br /> All utensils are washed on site in 3 compartment sink. Extra utensils are taken to the satellite site as needed. <br /> Prepared meat is transported in ice chest until cooked on the grill at the satellite location. <br /> Program element: 1681. <br /> Ok to issue permit for 2019 once fees have been paid. <br /> Official inspection report emailed. <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> V � <br /> Received by: Name and Title: Neil Amos,operator <br /> EH Specialist: VICTOR ACEVEDO Phone: (209)468-0337 <br /> SR0081157 SC061 09/24/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 1 Food Program Service Request Inspection Report <br />