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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: 1120 am <br /> Time Out: 12:10 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: JJ FISH &CHICKEN Date: 02/29/2024 <br /> Address: 7840 WEST LN, STOCKTON 95210 <br /> Owner/Operator: THABATAH, SHAFEH Telephone: (510)233-1110 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 03/13/2024 <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 /> #6 Handwashing Facilities Supplied and Accessible MAJOR <br /> OBSERVATIONS:The paper towel dispensers for hte hand wash sink in the front area and the kitchen area are empty. <br /> Refill the dispensers immediately. Until the dispensers are refilled provide towels to dry hands after washing.The hand wash <br /> sink in the ware washing/prep area is properly supplied. <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(0) <br /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:The food safety(managers)certificate is expired. The food handler cards for all employees were not <br /> available. Provide a a current food safety certificate and all employees food handler cards by 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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The collard greens with bacon is not hot enough at 130 F. Increase and maintain the temperature to 135 <br /> F or above 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 /> #16 Shell Stock Regulations <br /> OBSERVATIONS:No tags are available for the oysters. keep the original tags attached to the container in which they were <br /> received until the container is empty.The tags shall be maintained for 90 days from the dates of harvest.An organized <br /> record keeping system must be kept. Do not mix different containers together. <br /> CALCODE DESCRIPTION:Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039- <br /> 114039.5) <br /> FA0019414 PR0529094 SCO01 02/29/2024 <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 />