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Environmental Health Department <br />Time In: <br /> 2:40 pm <br /> 1:46 pm <br />Time Out: <br />Program Element: 1626 - RESTAURANT/BAR 101 + SEATS <br />Telephone: (209) 948-6609 Owner/Operator: CAPELLO, STEVE <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 1563 E FREMONT ST, STOCKTON 95205 <br />Date: 12/14/2022Name of Facility: ANGELINAS <br />Food Program Official Inspection Report <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 /> #6 Handwashing Facilities Supplied and Accessible MAJOR <br />OBSERVATIONS: A sanitizing solution bucket was stored inside the bar hand sink making it inaccessible. Discontinue <br />practice immediately. Maintain the hand sink accessible at all times to ensure employees are washing their hands as <br />needed. Corrected On Site. <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(f)) <br /> #5 Hands Clean/Properly Washed/Proper Glove Use <br />OBSERVATIONS: Observed the bar employee move a step stool to a different location then proceeded to prepare a drink <br />without washing hands. Discontinue this practice to protect food and beverage against contamination. Correct immediately. <br />CALCODE DESCRIPTION: Employees are required to wash their hands: before beginning work before handling food / equipment / <br />utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready <br />to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, <br />113961, 113968, 113973 (b-f)) <br /> #40 Proper Use and Storage of Wiping Cloths <br />OBSERVATIONS: Observed a wiping cloth on the counter at the deli department. Used wiping cloths may contain unhealthy <br />levels of bacteria and can potentially cross-contaminate food items when placed on food contact surfaces. Discontinue <br />practice today. Store wiping cloths that are still in use inside a bucket containing sanitizing solution at 100 - 200 PPM <br />chlorine or 200 - 400 PPM quat. Place unclean wiping cloths that are no longer in use inside the dirty linen bag. Correct <br />today. <br />CALCODE DESCRIPTION: Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food <br />shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e)) <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0001686 PR0161801 SC001 12/14/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD