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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> Crearrie3S grows here, Time In: 1137 am <br /> Time Out: 12:33 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: RUSTYS Date: 12/05/2019 <br /> Address: 320 W GRANT LINE RD, TRACY 95376 <br /> Owner/Operator: CLEVER, RUSTY&STEPHANIE Telephone: (209)607-2448 <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 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 Food Safety Certificate for this facility has expired. One person shall obtain/renew the 5 year Food <br /> Safety Certificate by 60 days. Once obtained,fax or e-mail a copy of the certificate to Kadeanne Linhares <br /> (klinhares@sjgov.org). <br /> Employee(s)working today lack the 3 year Food Handler Card.All employees shall obtain the 3 year Food Handler Card by <br /> 30 days. Maintain copies of all employee's cards on site and accessible. <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 /> #26 Approved Thawing Methods <br /> OBSERVATIONS:Observed a pan of chicken thawing in standing water on top of the pizza oven. When using water to thaw <br /> food, maintain the water running to flush away loose particles. Correct thawing method today. <br /> CALCODE DESCRIPTION:Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity <br /> to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1) <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Sanitizer test strips are not available. Obtain quat sanitizer for the SanitTabs being used at the 3 comp <br /> sink and obtain chlorine sanitizer test strips for the dish machine. <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. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> FA0003003 PRO161128 SCO01 12/05/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />