Laserfiche WebLink
`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> .r{ � 7fa�p[r+85S grows hire, Time In: 10.10 am <br /> Time Out: 10:48 am <br /> Food Program Official Inspection Report <br /> Name of Facility: DUCK NOOK Date: 09/21/2022 <br /> Address: 103 W HARDING WAY, STOCKTON 95204 <br /> Owner/Operator: RODRIGUEZ, MARTHA Telephone: (209)467-3825 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 10/12/2022 <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:The food handler card for Ramon Chavez Ibanez was expired. Provide a copy of the renewed food <br /> handler card to(baker@sjgov.org within three weeks. <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:The hand wash sink in the kitchen and at the waitress station lacked paper towels. Maintain paper towel <br /> dispenser stocked and in good working order at all times. 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(1]) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The sliced tomatoes in the two door prep top reach-in cooler were observed at 46 F. Adjust unit so that <br /> it maintains food at 41 F or below. Correct today. <br /> Diced tomato on ice was observed at 49 F. Shredded cheese on ice was observed at 46 F. Maintain food at 41 F or below. <br /> Food item containers in an ice bath should be submerged in ice and ice refreshed as needed to maintain food at 41 F or <br /> 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 /> FA0001058 PRO160457 SCO01 09/21/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 3 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 />