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SAN J O A Q U I N Environmental Health Department <br /> ` e U T Time In: 1:00 pm <br /> Time Out: 1:22 pm <br /> i�C1FaR'' Greorness grows her— <br /> Food <br /> er .Food Program Service Request Inspection Report <br /> Name of Facility: WINE WIZARD Date: 09/06/2023 <br /> Address: 2222 GRAND CANAL BLVD , STOCKTON 95207-6676 <br /> Requestor: JIM HANLEY, HANLEY CONSTRUCTION, INC. Telephone: (209)471-8100 <br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0087145 <br /> Inspection Type: 061 -CONSULTATION <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:A food manager's certificate was not available during the inspection. Provide a copy of a valid 5-year <br /> food manager's certificate to (baker@sjgov.org within 60 days of permit issuance. <br /> All other employees should obtain 3-year Food Handler Card within 30 days from date of hire. <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:Soap and paper towel dispensers were not installed at the time of the inspection. Ensure soap and <br /> paper towel dispensers are installed at each hand sink and maintained stocked and in good working order at all times. <br /> Correct prior to permit issuance. <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(17) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Walk-in cooler was off at the time of the inspection. Ensure walk-in cooler maintains food at 41 F or <br /> below prior to permit issuance. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:Dishwasher was disconnected at the time of the inspection. Ensure that dishwasher sanitizes at a <br /> minimum temperature of 160 F and that thermo labels are available for routine testing. Correct prior to permit issuance. <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 /> FA0001543 SR0087145 SC061 09/06/2023 <br /> EHD 16-23 Rev.07/05/2022 Page 1 of 3 Food Program Service Request Inspection Report <br />