Laserfiche WebLink
`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> .r{ � 7fa�p[r+85S grows hire, Time In: 11.00 am <br /> Time Out: 11:30 am <br /> Food Program Official Inspection Report <br /> Name of Facility: Dennys Date: 04/20/2021 <br /> Address: 2670 W March Ln, STOCKTON 95207 <br /> Owner/Operator: ANIL YADAV Telephone: (510)792-3393 <br /> Program Element: 1626-RESTAURANT/BAR 101 +SEATS <br /> Inspection Type: INSPECTION/REINSPECTION (Chargeable) Reinspection on or after: 05/04/2021 <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Several food handler cards expired. Some are from employees who no longer work at this location. <br /> Review them and toss the ones that are no longer needed or expired. Employees who lack current certificate shall be <br /> certified by 2 weeks. <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 1 door 4 drawer cooler at cooks line is not cold enough at 46 F (the one close to the eggs).Adjust to <br /> 41 F or lower, 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 /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:The following surfaces are unsanitary and shall be detailed cleaned by 1- 14 days or on a daily basis: <br /> 1.All of the cooks line surfaces(tables, shelves, under griddle, Ect) <br /> 2.Fryer hood filters <br /> 3. Light switch cover at mop basin area (has caked on debris) <br /> 4. Ect <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> FA0002035 PRO160489 SC333 04/20/2021 <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 />