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SAN J O A Q U I N Environmental Health Department e❑U T Time In: 9.00 am Time Out: 10:00 am i�C1FaR'' Greorness grows her— Food er .Food Program Service Request Inspection Report Name of Facility: CAPTAIN CRAB Date: 11/19/2020 Address: 2702W MARCH LN , STOCKTON 95219 Requestor: PETER WOO,TW DESIGNERS Telephone: (510)742-1133 Program Element: 1601 -FOOD PLAN CHECK Request#: SR0082159 Inspection Type: 523-Plan Check/Report Review VIOLATIONS AND CORRECTIVE ACTIONS 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 violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health and have the potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of the food facility. #1 Demonstration of Knowledge OBSERVATIONS:Food safety certificate shall be available for at least one person by 60 days and food handler cards for all employees shall be available by 30 days. CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, 2011 shall obtain a Food Handler Card within 30 days(113948). #6 Handwashing Facilities Supplied and Accessible OBSERVATIONS:All hand wash stations shall be provided with wall mounted soap and paper towel dispensers(they are available but currently not installed). CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(1]) #14 Food Contact Surfaces Sanitized or Warewashing Sanitization OBSERVATIONS:Dishwasher shall be provided with either 50 ppm chlorine during rinse or 160 F heat on plate and 180 F on manifold before restaurant opens for business. The 3 comp sink shall have either 100 ppm chlorine or 200 ppm quat for last rinse before restaurant opens for business. CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a,b, d), 114117, 114125(b), 114135, 114141) #34 Warewashing Facilites Maintained OBSERVATIONS:Provide thermo labels for dishwasher. It shall test 160 F on plate(test weekly) CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125) FA0002042 SR0082159 SC523 11/19/2020 EHD 16-23 Rev.09/16/2020 Page 1 of 2 Food Program Service Request Inspection Report