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SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNT Y-- <br /> c/ `p' Greorne5S grows hey,. Time In: 9.50 am <br /> Time Out: 10:45 am <br /> Food Program Official Inspection Report <br /> Name of Facility: MIDTOWN CREPERIE&CAFE Date: 05/27/2020 <br /> Address: 2319 PACIFIC AVE, STOCKTON 95204 <br /> Owner/Operator: GRIZZLE, MELISSA A Telephone: (209)941-9070 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 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 /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:Container with crepe topping and crepe batter lacked adequate ice bath (ice came only half way up). <br /> Bins shall be provided with more ice so that potentially hazardous foods is maintained at 41 F or lower at all times. <br /> Owner moved crepe batter into walk in cooler and added more ice to topping's container. <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 /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS:There is an open bag of sugar. Once bags are open,food shall be transfered into sealed and labeled <br /> containers. <br /> CALCODE DESCRIPTION:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br /> above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b)) <br /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:All shelves thru-out need detail cleaning. Clean all shelves in down stairs kitchen and walk in cooler. <br /> Correct by 2 weeks. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> #38 Approved/Sufficient Ventilation and Lighting <br /> OBSERVATIONS:Facility lacks Type I hood.They use two small counter top fryers. This is not allowed.A Ventless fryer is <br /> required (repeat violation) <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 /> FA0021666 PR0537622 SCO01 05/27/2020 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 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 />