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1600 - Food Program
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PR0505319
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COMPLIANCE INFO
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Entry Properties
Last modified
4/29/2020 10:29:21 AM
Creation date
3/17/2020 10:35:20 AM
Metadata
Fields
Template:
EHD - Public
ProgramCode
1600 - Food Program
File Section
COMPLIANCE INFO
RECORD_ID
PR0505319
PE
1624
FACILITY_ID
FA0006706
FACILITY_NAME
CENTER STAGE BAR-B-QUE RESTAURANT BAR & GRILL LLC
STREET_NUMBER
2210
Direction
W
STREET_NAME
COUNTRY CLUB
STREET_TYPE
BLVD
City
STOCKTON
Zip
95204
APN
12330040
CURRENT_STATUS
01
SITE_LOCATION
2210 W COUNTRY CLUB BLVD STE B
P_LOCATION
01
P_DISTRICT
001
QC Status
Approved
Scanner
JCastaneda
Tags
EHD - Public
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SAN JOAQUIN Environmental Health Department <br /> IJ NIT Time In: 9.15 am <br /> ry Time Out: 10:10 am <br /> Sc,Fozxt'' Greotness grows here. <br /> Food Program Service Request Inspection Report <br /> Name of Facility: CENTER STAGE BBQ&GRILL Date: 12/02/2019 <br /> Address: 2210 W COUNTRY CLUB BLVD , STOCKTON 95204 <br /> Requestor: KENNETH GUYTON, CENTER STAGE BBQ&GRILL Telephone: (209)922-7886 <br /> Program Element: 1601 -FOOD PLAN CHECK Request#: SR0079714 <br /> Inspection Type: 523-Plan Check/Report Review <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS: Install paper towel and soap dispenser in kitchen hand sink(currently a prep sink). <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:Steam tables were not on today.They shall be on and at 135 F or higher during the next visit. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, <br /> 114037, 114343(a)) <br /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:Hot water is not hot enough. Increase to 120 F. <br /> CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. <br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> #22 Disposal of Sewage/Wastewater <br /> OBSERVATIONS:Mop sink moves. Seal/bolt to wall and silicone top edge to wall. <br /> CALCODE DESCRIPTION:All liquid waste must drain to an approved fully functioning sewage disposal system. (114197) <br /> #38 Approved/Sufficient Ventilation and Lighting <br /> OBSERVATIONS:Light cover at dry storage is wet and has rodent droppings. Clean and have landlord repair roof. <br /> CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases,heat,grease, vapors and smoke and be approved by <br /> the local building department. Canopy-type hoods shall extend 6"beyond all cooking equipment.All areas shall have sufficient ventilation <br /> to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window,an air shaft, or a <br /> light-switch activated exhaust fan,consistent with local building codes. (114149, 114149.1)Adequate lighting shall be provided in all areas <br /> to facilitate cleaning and inspection.Light fixtures in areas where open food is stored,served,prepared,and where utensils are washed <br /> shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) <br /> FA0006706 SR0079714 SC523 12/02/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program Service Request Inspection Report <br />
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