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SANJOAQUI Environmental Health Department ,n L. x C O U T Time In: 2.00 pm € Time Out: 2:40 om c,Foa�'`r Erectness grows Frere, Food Program Service Request Inspection Report Name of Facility: CLUB RIO DE JANEIRO RESTAURANT Date: 02/23/2022 Address: 315 S HUNTER ST , STOCKTON 95203 Requestor: ROCIO E MONTERO, CLUB RIO DE JANEIRO RESTAURANT Telephone: (209)534-0780 Program Element: 1602-FOOD CONSULTATION Request#: SR0084902 Inspection Type: 061 -CONSULTATION VIOLATIONS AND CORRECTIVE ACTIONS 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; 113700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health and have the potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of the food facility. #1 Demonstration of Knowledge OBSERVATIONS:A current food manager's certificate was not available during the inspection. Provide a copy of a valid 5- year food manager's certificate to cmuro@sjgov.org within 60 days of permit issuance. All other employees should obtain 3-year Food Handler Certification within 30 days from date of hire. CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, 2011 shall obtain a Food Handler Card within 30 days(113948). #6 Handwashing Facilities Supplied and Accessible OBSERVATIONS:The facility did not have an approved hand washing station in the kitchen. Provide a complete hand washing station,with hot and cold water supplies,wall mounted fully enclosed single service hand towel dispenser,wall mounted liquid or powder hand soap dispenser, immediately accessible from the food preparation area. Hand washing sinks shall be separated from the warewashing sink or food preparation/storage areas by a metal splash guard, if separation is less than twenty-four(24)inches. Splash guard shall be at least six(6)inches in height from back edge to front edge. Correct prior to permit issuance. ------------------------------------------------------------------------------------------------------------------------------------------------------- Paper towels and hand soap were lacking in the restrooms. Provide single-use paper towels and hand soap in the dispensers prior to permit issuance. CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(17) #14 Food Contact Surfaces Sanitized or Warewashing Sanitization OBSERVATIONS:Sanitizing test strips were not available at the facility. Obtain sanitizing test strips to ensure sanitizing solution has concentration of 100 PPM chlorine for proper sanitation of food preparation and contact surfaces, dishes and utensils. Correct prior to permit issuance. CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a,b, d), 114117, 114125(b), 114135, 114141) FA0001771 SR0084902 SC061 02/23/2022 EHD 16-23 Rev.09/16/2020 Page 1 of 4 Food Program Service Request Inspection Report