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Environmental Health Department <br />Time In: <br />10:30 am <br /> 9:55 am <br />Time Out: <br />Program Element: 1621 - BAR w/o FOOD PREP <br />Telephone: (209) 302-0676 Owner/Operator: FRANKLIN, DOUGLAS <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 140 S EL PORTAL AVE, MANTECA 95337 <br />Date: 01/31/2022Name of Facility: THE STARLITE ROOM <br />Reinspection on or after: 02/21/2022 <br />Food Program Official Inspection Report <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 /> #6 Handwashing Facilities Supplied and Accessible MAJOR <br />OBSERVATIONS: There is a hand wash station at the bar but not in use. No cold or hot water connection at this station. <br />Connect hot and cold water to the hand sink and provide hot water 100F or more today. Facility is using washing <br />compartment of 3 comp sink to wash hands till repair. This is repeated violation. <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: Back residential cooler has temp at 48F. Provide 41F or below today. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br />OBSERVATIONS: Employee is using the rinsing compartment as sanitizing compartment at the bar ware wash sink. Stop <br />this practice immediately. Start today using the compartments in the following order from left to right to wash, rinse, sanitize <br />and dry utensils on drain board. <br />CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(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 /> #21 Hot and Cold Potable Water Not Available <br />OBSERVATIONS: 3 comp sink temp is at 100F. Provide 120F or more today. <br />CALCODE DESCRIPTION: An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. <br />(113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0000920 PR0162437 SC001 01/31/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD