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Time In: IQ45IR03 <br /> Time Out: 11:30lam <br /> *91vir San Joaquin County <br /> Environmental Health Department <br /> wr <br /> p. .., Envlro p <br /> ` 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> i, Vie. y p Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sogov.org/ehd <br /> Food Program Service Request Inspection Report <br /> Name of Facility: AC'S SOUTHERN STYLE BBQ Date: 08/08/20116 <br />{ Address: 3436 W HAMMER LN , STOCKTON 95219 <br /> Requestor: ALBERT CARTER SR,AC'S SOUTHERN STYLE BBQ Telephone: (209)479-1328 <br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0075363 <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 /> 4 OBSERVATIONS:The owner or the operator must take a food safety class s or exam within 60 days from the date the permit <br /> is issued and provide this office withe a copy of the certificate. <br /> All other employees must obtain food handler cards within 30 days of employment and maintain a copy in a file at the facility. <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. (11394 7)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:Walk in cooler at 48 F. Make sure it maintains 41 F or below in all potentially hazardous foods. <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:Adjust water heater so that it provides 120 F at 3 comp sink. <br /> CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hof water and cold water shall be provided at all times. <br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> h! <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Make sure to set up sanitizers for all the wiping towels at all areas. <br /> CALCODE DESCRIPTION:Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizer, (114135, 114185.1 114185.3(d-e)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> FA0002015 SR0075363 SCO61 0810812016 <br /> EHE 16-23 Rev_06/30115 Page 1 of 2 Food Program Service Request Inspection!Report <br />