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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> t.. v•:v COUNTY <br /> � .` <br /> Timeln: 1.00 <br /> Vr�pt�+fSS grows here. <br /> Time Out: 2:15 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: B AND W BBQ Date: 10/01/2020 <br /> Address: 535W HARDING WAY, STOCKTON 95204 <br /> Owner/Operator: ANDERS, BARBARA&WAYNE Telephone: (209)949-2025 <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:One food handler card expired. Renew it by 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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The 2 door Atosa cooler in kitchen and the 1 door prep at serve line are not cold enough.All potentially <br /> hazardous foods shall be maintained at 41 F or lower. Correct, immediately. <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 /> #22 Disposal of Sewage/Wastewater <br /> OBSERVATIONS:Mop sink is full of bottles(cleaning chemicals).All sinks shall be fully accessible for their purpose. <br /> Remove bottles, immediately and store at another acceptable location. <br /> CALCODE DESCRIPTION:All liquid waste must drain to an approved fully functioning sewage disposal system. (114197) <br /> #36 Equipment/Utensils/Linens: Proper Storage/Use <br /> OBSERVATIONS:Using towels to cut up fried fish. There are lots of dirty towels at several locations. Dirty towels shall be <br /> stored in linen bag/container or in a bucket with sanitizer. Cooked food shall never come in contact with cloth towels. <br /> Cooked food shall only touch non absorbent and sanitized surfaces. Start,today. <br /> CALCODE DESCRIPTION:All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from <br /> food and food-contact surfaces. (114185.3- 114185.4) Utensils and equipment shall be handled and stored so as to be protected from <br /> contamination. (114074-114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) <br /> FA0014664 PR0521587 SCO01 10/01/2020 <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 />