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Environmental Health Department <br />Time In: <br />11:53 am <br />11:00 am <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: (209) 931-2249 Owner/Operator: MILLSAPS, MARIAN WILLIAM <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 6725 PACIFIC AVE, STOCKTON 95207 <br />Date: 10/03/2023Name of Facility: BUDS SEAFOOD & GRILLE, INC <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br />OBSERVATIONS: The bar dishwasher was observed sanitizing at less than 50 ppm chlorine. Dishwasher shall sanitize at <br />a minimum of 50 ppm. This was corrected on site. <br />CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(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 /> #1 Demonstration of Knowledge <br />OBSERVATIONS: Current food manager’s certificate and several food handler cards were expired. Provide a copy of a <br />valid 5 - year food manager's certificate and a copy of each current food handler card to lbaker@sjgov.org within 14 days. <br />(REPEAT) <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 /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: Pickles, tomatoes and tarter sauce are stored on ice and were observed at 47 F. Submerge containers <br />in ice (not just the bottoms) so that foods are maintained at 41 F or lower. 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 /> #21 Hot and Cold Potable Water Not Available <br />OBSERVATIONS: The hot water at the bar three compartment sink was observed at 112 F. Adjust hot water heater so that <br />hot water is a minimum of 120 F Correct today. (REPEAT) <br />CALCODE DESCRIPTION: An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. <br />(113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br />Page 1 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0003885 PR0163177 SC001 10/03/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD