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Time In: 11-00 am <br /> Time Out: 1:27 om <br /> �...Q .. C San Joaquin County <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> • �..• _ P• Telephone: (209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> 4�IFO'Rt� <br /> Food Program Official Inspection Report <br /> Name of Facility: CLARION INN &SUITES Date: 12/08/2016 <br /> Address: 4219 E WATERLOO RD, STOCKTON 95215 <br /> Owner/Operator: WATERLOO ENTERPRISES INC Telephone: <br /> Program Element: 1626-RESTAURANT/BAR 101 +SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 12/22/2016 <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:Brewed tea on table at bar's waitress station 67 F; management does not know when tea was made or <br /> stored out of temperature. Provide 41 F or below for all potentially hazardous food (PHF)immediately. Management <br /> disposed tea. <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Food manager's safety certification lacking, and Champ's food handler's card expired. Provide safety <br /> certification lacking, and or at least one employee in 60 days, and current valid food handler's cards for all other food <br /> handlers in 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:White substance growing on top of pink soap in soap dispenser of Handwash#2 in kitchen. Replace <br /> with un-contaminated soap, and use Handwash#1 until then. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:Spoons and spatulas and utensils sitting on top of dirty linen. Rewash and sanitize utensils before use <br /> immediately. <br /> Utensil (butter scrapper)in a container of water on prep table across from griddle. Clean and sanitize in 1 day. <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 /> FA0002187 PRO161820 SCO01 12/08/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 5 Food Program OIR <br />