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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> 7fa�p[r+85S grows here. Time In: 9.38 am <br /> Time Out: 10:49 am <br /> Food Program Official Inspection Report <br /> Name of Facility: COUNTRY SKILLETS Date: 09/17/2020 <br /> Address: 1140 W COLONY RD, RIPON 95366 <br /> Owner/Operator: REYES, SARA Telephone: <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 09/25/2020 <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:3 D Atosa reach in cooler/under prep table at the cook line with some food items listed in the measured <br /> observation table, have temp above 50F. Provide 41 F or below for the cooling units and the food held on it today. <br /> I recommended ice bath to keep temp 41 F or below or 4 hours time control can also be used till unit repair. <br /> Soup on warmer at the front counter, has temp at 132F. Provide 135F or above today. <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 MAJOR <br /> OBSERVATIONS:Dish washer chlorine is below 25 ppm. Provide chlorine 50 ppm today. Meanwhile facility will be using <br /> the 3 comp sink for manually washing utensils. <br /> I observe crumbs and food debris on the cutting board at the front counter. Clean and sanitize cutting board today and as <br /> needed. <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:2 Food handler cards and food manager certificate are expired. Renew food manager certificate within <br /> 60 days and food handler cards within 30 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 /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:floor sink, underneath the prep sink, has food debris. Clean today and regularly after. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> FA0023943 PR0541768 SCO01 09/17/2020 <br /> EHD 16-23 Rev.09/16/2020 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.sjgov.org/EHD <br />