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r I Environmental Health Department <br /> SANJOAQU <br /> CUfT <br /> Gr$CtYr$55 grows here Time In: 11 15 am <br /> Time Out: 12:25 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: CANAL STREET GRILLE Date: 08/18/2020 <br /> Address: 1225 CANAL BLVD, RIPON 95366 <br /> Owner/Operator: BONNER, STEVEN J Telephone: (209)599-4646 <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;113700.All <br /> violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health and have the <br /> potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of the food facility. <br /> #11 Reheating Procedure for Hot Holding MAJOR <br /> OBSERVATIONS:Employee is not aware that the cold food, pulled from cooler needs to be reheated before placing it on <br /> the hot hold. I coached the employee on reheating food at 165F for 15 secs before placing it on the hot hold. Corrected. <br /> CALCODE DESCRIPTION:Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be <br /> brought to a temperature of 165#F. (114014, 114016) <br /> #1 Demonstration of Knowledge <br /> OBSERVATIONS: I couldn't check the food manager certificate and the food handler cards. Provide food manager <br /> certificate within 60 days and the food handler cards within 30 days to gfahmy@sjgov.org <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Lt side steam table has water temp at 130F. Provide 135F or more and add more water to steam table <br /> today so that food containers will be merged in hot water to keep food temp within the codes. Corrected. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:Sanitizer bucket is not set up yet. Set up sanitizer bucket with QUAT 200 ppm or more today. <br /> Corrected. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) <br /> FA0018547 PR0527394 SCO01 08/18/2020 <br /> EHD 16-23 Rev.08/10/2020 Page 1 of 3 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD <br />