Laserfiche WebLink
`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> 7fa�p[r+85S grows here. Time In: 8.50 am <br /> Time Out: 10:15 am <br /> Food Program Official Inspection Report <br /> Name of Facility: LUMBERJACKS RESTAURANT Date: 02/24/2021 <br /> Address: 3113 W BENJAMIN HOLT DR, STOCKTON 95219-3703 <br /> Owner/Operator: BRIDGEPORT PARTNERS INC Telephone: (209)951-1988 <br /> Program Element: 1626-RESTAURANT/BAR 101 +SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 03/17/2021 <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:Dish washer is not sanitizing. Chlorine level shall be 50 ppm or higher. Until unit is repaired, manually <br /> sanitize with 200 ppm Quat for 1 minute. <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:Provide during re-inspection proof of food safety and food handler cards(forgot to ask for them). Or <br /> email to inspector at mflohrschutz@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:The pie case door was open.Air temp at 48 F is not cold enough. Make sure temp drops to 41 F or <br /> lower. If it doesn't, adjust immediately. <br /> Note: Provide thermometer for cooler. <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 /> #27 Food Protected from Contamination <br /> OBSERVATIONS:Container with small ice scoop at waitress station was not clean (owner replaced it). Inform employees to <br /> obtain a clean one, daily. <br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a,b, c,d, 0, 113986, 114060, <br /> 114067(a, d, e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c)) <br /> FA0002153 PRO160157 SCO01 02/24/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 3 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 />