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SAN JOAQU I N Environmental Health Department <br /> COJJ N T Y <br /> Time In: 11.45 am <br /> Time Out: 12:32 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: COLD STONE CREAMERY&ROCKY MTN Date: 07/17/2018 <br /> Address: 1859 W 11TH ST, TRACY 95376 <br /> Owner/Operator: KHUSMEHR INC Telephone: (209)832-7461 <br /> Program Element: 1623-RESTAURANT/BAR 1-20 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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:One person from this facility shall obtain the 5 year Food Safety Certificate(also called the Food <br /> MAnager). Obtain by 60 days and provide a copy to Kadeanne Linhares(klinhares@sjcehd.com). <br /> Some Food Handler Cards are expired or lacking for employees working today. Renew/obtain Food Handler Cards within 30 <br /> 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 /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:The hot water at the back of the house hand sink is 89F. Increase hot water to 10OF(minimum). Correct <br /> today. <br /> The hot water at the 1 comp prep sink in the clean room is 117F. Increase hot water to 120F (minimum). Correct today. <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 /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:The upper shelves in the back of the house are dusty,the cup lid carousel has food debris, and the front <br /> of the house shelf/ledge(under the menu board)has food debris. Clean by 2 weeks. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Obtain chlorine sanitizer test strips for the 3-comp sink. <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> FA0013948 PRO518514 SCO01 07/17/2018 <br /> EHD 16-23 Rev.06/30/15 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.sjcehd.com <br />