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SHAWN <br /> —COUNTY <br /> Environmental Health Department <br /> �. �J r� <br /> t 7Y - L. <br /> COUNTY Time In: 9:18 am <br /> - rT <br /> Time Out: 10:01 am <br /> <1 Greottless grows here, <br /> Food Program Service Request Inspection Report <br /> Name of Facility: BEVERLY GROUP LLC Date: 09/20/2022 <br /> Address: 613 CAROLYN WESTON BLVD , STOCKTON 95206 <br /> Requestor: BONG ADAO, MCKENTLY MALAK ARCHITECTS Telephone: (626)583-8348 <br /> Program Element: 1601 -FOOD PLAN CHECK Request#: SR0082305 <br /> Inspection Type: 523-Plan Check/Report Review <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:One person shall obtain the 5 year Food Safety Certificate(also called the Food Manager)within 60 <br /> days. Once obtained, send a copy to Kadeanne Linhares(klinhares@sjgov.org/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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:Clean and sanitize all food contact surfaces prior to opening. <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 /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:Clean and sanitize all nonfood contact surfaces prior to opening. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:The rear room (warewashing area and janitorial area)has 6" rubber base coving on sealed concrete. <br /> The rubber base is not permitted in this area. Replace the rubber base with a 3/8"minimum radius cove that extends up the <br /> wall a minimum of 4". Schluter and tile are approved materials. <br /> —Permitting condition. Correct coving with approved materials and call inspector for a re-inspection.— <br /> CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> SR0082305 SC523 09/20/2022 <br /> EHD 16-23 Rev.07/05/2022 Page 1 of 2 Food Program Service Request Inspection Report <br />