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Environmental Health Department <br />Time In: <br /> 1:03 pm <br />12:23 pm <br />Time Out: <br />Program Element: 1612 - FOOD EST <500 SQ FT W/O SEATING <br />Telephone: (209) 518-2126 Owner/Operator: AMOS, NEIL <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 2 S WILSON WAY, STOCKTON 95205 <br />Date: 10/13/2023Name of Facility: NEIL'S KICK-N-IT BBQ <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: Copies of the 5-year food manager and 3-year food handler certificates are not on site. One person is <br />required to have a 5-year food manager certificate. All other employees that are handling food are required to obtain the <br />3-year food handler certificate within 30 days from date of hire. Obtain certificates and maintain all copies on site. Provide a <br />copy of the 5-year food manager certificate to cmuro@sjgov.org within 30 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 /> #6 Handwashing Facilities Supplied and Accessible <br />OBSERVATIONS: Paper towels inside a plastic package and dish soap are available for hand washing at the hand sink. <br />Provide wall-mounted dispensers for hand soap and paper towels within one 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(f)) <br /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: The following unit for cold storage of Potentially Hazardous Foods (PHFs) was observed over the <br />required temperature of 41 F: <br />- The upright "True Freezer" is being used as a cooler and was observed at 45 F. <br />If this unit will continue to be used a cooler, adjust/repair unit to maintain all PHFs at 41 F or below. PHFs held less than four <br />hours and less than 50 F need to be transferred to a cooler at 41 F immediately. Discard PHFs that are 50 F or higher. <br />Correct today. <br />------------------------------------ <br />The temperature inside the Winholt hot holding cabinet was observed at 120 F. The temperature inside the Winholt hot <br />holding cabinet was observed at 120 F. Increase temperature on unit to maintain all food items at minimum 135 F. Food <br />items that are less than 135 F and have exceeded the maximum 4-hour hold time limit shall be discarded. 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 />Page 1 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0025539 PR0544925 SC001 10/13/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD