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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 here. Time In: 1020 am <br /> Time Out: 11:00 am <br /> Food Program Official Inspection Report <br /> Name of Facility: MICKE GROVE GOLF LINKS Date: 03/30/2023 <br /> Address: 11401 N MICKE GROVE RD, LODI 952409426 <br /> Owner/Operator: SGM INC Telephone: <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: INSPECTION/REINSPECTION (Chargeable) <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:Lacking food manager certificate. Provide food manager certificate within 30 days, email certificate to <br /> dafonskaia@sjgov.org once received. <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 bar hand sink did not have a paper towel dispenser. Provide mounted paper towel dispenser within <br /> 1 week. <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 /> #8 Use of Time as a Public Health Control <br /> OBSERVATIONS:Observed slice of bacon on tray on top of griddle. Per manager the sausage patty and bacon on the tray <br /> on top of the griddle have internal 3 max hour hold time. Employee stated that they were placed there at 7 AM, no <br /> records/documentation was available. Maintain accurate records/documentation when time is used as the public health <br /> control and do not exceed max hold time. If time can not be maintained then provide cold holding at 41 F or below or hot <br /> holding at 135 F or above. Corrected on site, bacon was discarded. <br /> CALCODE DESCRIPTION:When time only,rather than time and temperature is used as a public health control,records and <br /> documentation must be maintained(114000) <br /> FA0000245 PRO162788 SC333 03/30/2023 <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 />