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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 h$rB. Timeln: 9-15am <br /> Time Out: 10:30 am <br /> Food Program Official Inspection Report <br /> Name of Facility: BEST WESTERN HERITAGE INN Date: 08/04/2022 <br /> Address: 111 E MARCH LN, STOCKTON 95207 <br /> Owner/Operator: ATHARWA INVESTMENTS LLC Telephone: <br /> Program Element: 1626-RESTAURANT/BAR 101 +SEATS <br /> Inspection Type: INSPECTION/REINSPECTION (Chargeable) Reinspection on or after: 08/18/2022 <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:The country style gravy in the counter warmer was 123 F. Per employee breakfast is from 6-10 AM and <br /> leftover food is discarded after service. Maintain PHFs at 135 F or above when hot holding. Corrected on site,food from the <br /> breakfast bar was being cleared and discarded at the end of service. <br /> The 1 dr Edgestar display was 53 F, the hardboiled egg inside was 47 F. Per manager the eggs and milk inside are <br /> discarded at the end of service. Provide 41 F or below at cooler units when cold holding potentially hazardous foods. <br /> Corrected on site,the items inside the unit will be discarded at the end of service. <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 MAJOR <br /> OBSERVATIONS:The dishwasher did not provide any sanitizer,the sanitizer tub was replaced and it provided 25 ppm <br /> chlorine. Discontinue using dishwasher until it provides 50 ppm chlorine minimum. Corrected on site, no warewashing was <br /> being done during the inspection and utensils will be manually sanitized with 100 ppm chlorine minimum in 2 comp sink until <br /> dishwasher is working properly. <br /> The sanitizer bucket did not have any sanitizer in it. Provide 100 ppm chlorine sanitizing solution in sanitizer bucket today. <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 food manger certificate was expired. Provide food manager certificate within 60 days. <br /> One food handler card was not available during the inspection. Provide food handler card within 30 days and maintain <br /> records on site. <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 /> FA0001186 PRO160852 SC333 08/04/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 5 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 />