Laserfiche WebLink
r I �,r Environmental Health Department <br /> SANJOAQUCUfT I� <br /> Greotness grows here Time In: 3.00 am <br /> Time Out: 3:58 am <br /> Food Program Official Inspection Report <br /> Name of Facility: Long John Silver's 32098 Date: 08/31/2022 <br /> Address: 314 N WILSON Way, STOCKTON 95205 <br /> Owner/Operator: PINNACLE HOSPITALITY GROUP, LLC Telephone: (636)265-0266 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 09/14/2022 <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 Hoshizaki 1-door prep cooler was observed between 50-53 F. Many food items inside this cooler <br /> have temperatures ranging from 50-55 F. Move these food items to a cooler where they can be maintained at 41 F or <br /> below immediately. Discard food items held longer than four hours at higher than 41 F temperatures. 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 /> #39 Thermometers Provided/Accurate/Easily Visible <br /> OBSERVATIONS:The thermometer inside the Hoshizaki 1-door prep cooler was not placed in an easily visible location. <br /> Maintain the thermometer towards the front in an easily visible location to ensure the temperature is being monitored. <br /> Correct today. <br /> CALCODE DESCRIPTION:An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be <br /> available to the food handler. A thermometer+/-2#F shall be provided for each hot and cold holding unit of potentially hazardous foods <br /> and high temperature warewashing machines. (114157, 114159) <br /> #47 Signs Posted; Last Inspection Report Available <br /> OBSERVATIONS:The last official inspection report was not accessible during the inspection. Obtain and maintain the most <br /> recent inspection report on-site at all times. <br /> CALCODE DESCRIPTION:Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash <br /> hands after using the restroom(113953.5)(b)No smoking signs shall be posted in food preparation, food storage, warewashing, and <br /> utensil storage areas(113978). (c)Consumers shall be notified that clean tableware is to be used when they return to self-service areas <br /> such as salad bars and buffets. (d)Any food facility constructed before January 1, 2004, without public toilet facilities, shall prominently <br /> post a sign within the food facility in a public area stating that toilet facilities are not provided(113725.1, 114381 (e)). Proper posting of <br /> nutritional information at facilities with 20 or more chains in California(114094). <br /> FA0001764 PRO160465 SCO01 08/31/2022 <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 />