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°• Environmental Health Department <br /> �. �J r� SHAWN <br /> t 7Y - L. <br /> Y <br /> ttlir_ ' COUNTY— <br /> Greol less grows he, . Time In: 8.43 am <br /> Time Out: 9:25 am <br /> Food Program Official Inspection Report <br /> Name of Facility: REYA'S RESTAURANT INC @ SIMPSON STRONG TIE Date: 06/20/2022 <br /> Address: 5151 S AIRPORT WAY, STOCKTON 95206 <br /> Owner/Operator: SINGH, RANJIT Telephone: <br /> Program Element: 1626-RESTAURANT/BAR 101 +SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 07/05/2022 <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 /> #11 Reheating Procedure for Hot Holding MAJOR <br /> OBSERVATIONS:Beans at the steam table are 120-130F. Properly re-heat beans to 165F prior to service to customers. <br /> Correct today. <br /> Corrected on site. <br /> CALCODE DESCRIPTION:Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be <br /> brought to a temperature of 165#F. (114014, 114016) <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:The dish machine is not dispensing any sanitizer at the final rinse. Repair the dish machine to provide <br /> chlorine at 50 ppm Cl at the final rinse. Correct today. <br /> Until the dish machine is restored to proper function, all warewashing shall occur at the 3-comp sink using the <br /> wash-rinse-sanitize-air dry manual warewashing procedure. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:The 5 year Food Safety Certificate has expired. One person shall obtain the 5 year Food Safety <br /> Certificate within 60 days. Once obtained, provide a copy to Kadeanne Linhares by e-mail or text(klinhares@sjgov.org/ <br /> 209-616-3025). <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 /> FA0025608 PR0545012 SCO01 06/20/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 2 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 />