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SAN-JOAQUIN Environmental Health Department <br /> COUNTY <br /> —"` •- Time In: 10.05 am <br /> Greotness grows here. <br /> Time Out: 10:45 am <br /> Food Program Official Inspection Report <br /> Name of Facility: STOCKTON GOLF&COUNTRY CLUB Date: 10/02/2020 <br /> Address: 3800 W COUNTRY CLUB BLVD, STOCKTON 95204 <br /> Owner/Operator: STOCKTON GOLF&COUNTRY CLUB Telephone: (209)466-4313 <br /> Program Element: 1612-FOOD EST<500 SQ FT W/O SEATING <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:Facility needs a food safety certificate. Email copy to inspector by 2 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 /> #5 Hands Clean/Properly Washed/Proper Glove Use <br /> OBSERVATIONS:Gloves were not changed between tasks. Start today. Before clean gloves are put on,wash and dry <br /> hands. <br /> CALCODE DESCRIPTION:Employees are required to wash their hands:before beginning work before handling food/equipment/ <br /> utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready <br /> to eat foods,after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, <br /> 113961, 113968, 113973(b-0) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The 2 door prep cooler is not cold enough at 47 F.Adjust so that potentially hazardous foods are <br /> immediately maintained at 41 F or lower. <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 /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS: Interior of metal cabinet has layer of dust,wall grate is black, and hood filter is greasy. Clean these <br /> surfaces by 1-2 weeks and as needed. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> FA0002327 PR0536432 SCO01 10/02/2020 <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 />