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Environmental Health Department <br />Time In: <br />11:00 am <br />10:15 am <br />Time Out: <br />Program Element: 1613 - FOOD EST 501-1000 SQ FT W/O SEATING <br />Telephone: (209) 601-9132 Owner/Operator: DIAB, FAROUK <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 130 W HARDING WAY, STOCKTON 95204 <br />Date: 04/05/2023Name of Facility: WIENERSCHNITZEL #836 <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 /> #1 Demonstration of Knowledge <br />OBSERVATIONS: Current food manager’s certificate and food handler cards were not available during the inspection. <br />Provide a copy of a valid 5 - year food manager's certificate and a copy of each current food handler card to <br />lbaker@sjgov.org within 14 days. <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 />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 400 <br /> 123 <br /> 123 <br />Needed <br />OVERALL INSPECTION NOTES AND COMMENTS <br />Prep sink -- 120.00º F Hand sink -- Restroom -- 104.00º F <br />Chilli -- Walk-up hot hold -- 162.00º F Carbon dioxide -- 200.00º L <br />Cheese -- Avantco prep table top cooler -- 39.00º F Chilli -- Drive thru hot hold -- 147.00º F <br />Two door Beverage Air prep cooler -- 41.00º F One door True cooler -- 35.00º F <br />Chilli -- Stove top -- 189.00º F One door cooler -- 38.00º F <br />Walk-in cooler -- 33.00º F Shake mix -- 28.00º F <br />Mop sink -- 136.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Routine inspection. No major violations. Time given for correction of minor violations. No re-inspection. <br />Official inspection report was emailed to operator. <br />Maintain copy of inspection report on site. <br />To minimize person-to-person contact, the signature of the person receiving the inspection report was not captured. <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0025675 PR0545137 SC001 04/05/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD