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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> { � 7fa�p[r+85S grows hire, Time In: 11.35 am <br /> Time Out: 1:30 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: WEST LANE BOWL Date: 09/02/2021 <br /> Address: 3900 WEST LN, STOCKTON 95204 <br /> Owner/Operator: WEST LANE BOWL INC Telephone: (209)466-3317 <br /> Program Element: 1626-RESTAURANT/BAR 101 +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:There were 6 food handler cards that were expired. Provide valid food handler cards within 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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:The kitchen front counter hand sink had no paper towels available and was using a temporary pump <br /> style soap. Provide wall mounted soap and paper towels dispensers at this hand sink within 1 week. <br /> The hand sink in the bowling area women's restroom did not have soap in dispenser. Provide soap in dispenser today. <br /> The hand sink in the cook line did not have paper towels in dispenser. Provide paper towels in dispenser today. Corrected <br /> on site. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(f)) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The coolers listed below had temperatures above 41 F. Provide 41 F or below at these coolers today. <br /> -Left 2 drawer cooler under grill:43 F <br /> -Right 2 drawer cooler under grill:48 F <br /> - 1 dr reach in under griddle:44 F <br /> -Right 2 dr M3 reach in cooler:44 F <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 /> FA0002383 PRO160511 SCO01 09/02/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 4 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 />