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Environmental Health Department <br />Time In: <br />11:04 am <br />10:07 am <br />Time Out: <br />Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <br />Telephone: (415) 287-1700 Owner/Operator: BOUDIN SF <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 5615 PACIFIC AVE, STOCKTON 95207 <br />Date: 05/26/2022Name of Facility: BOUDIN SF <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 <br />OBSERVATIONS: Paper towels at the wash room hand sink were not currently stocked inside the single-use paper towel <br />dispenser. Maintain the dispenser stocked at all times and in good repair to ensure proper hand washing. Correct today. <br />Soap at the service line hand sink was not currently stocked inside the soap dispenser. Maintain the dispenser stocked at <br />all times and in good repair to ensure proper hand washing. Correct today. <br />Observed rolling cart containing fruit and vegetables in front of the service line hand sink making it inaccessible. Maintain <br />the hand sink accessible at all times to ensure proper hand washing. <br />Soap at the hand sinks located at the front counter and by the meat slicer were not currently stocked inside the soap <br />dispenser and was available on the side of the sink. Maintain the dispensers stocked at all times and in good repair to <br />ensure proper hand washing. Correct today. <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 observed temperature for the grilled chicken in the salad line four drawer True cooler was 44 F. <br />Adjust unit so that food items are maintained at 41 F or below. Correct 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 /> #21 Hot and Cold Potable Water Not Available <br />OBSERVATIONS: The observed water temperature was 107 F for the prep sink. Increase the hot water heater to maintain <br />120 F minimum. Correct 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 />FA0019105 PR0528265 SC001 05/26/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD