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Time In: 11:05 am <br /> Time Out: 11:45 am <br /> oP4vin. San Joaquin County <br /> q:. Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone: (209)468-3420 Fax: (209) 464-0138 Web:www.s'qov.ora/ehd <br /> RSI RO•Ri� <br /> Food Program Official Inspection Report <br /> Name of Facility: WINE WIZARD Date: 11/16/2016 <br /> Address: 2222 GRAND CANAL BLVD, STOCKTON 952076676 <br /> Owner/Operator: JOHANSEN, LARRY Telephone: (209) 957-7711 <br /> Program Element: 1624- RESTAURANT/BAR 21-50 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 employee lacks current food handler card. Renew by 30 days. <br /> CAL CODE 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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS: Bin for wiping cloths lacks sanitizer. Add sanitizer once bin is filled with water. Need 100 ppm chlorine. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Larry D Johansen Expiration Date: February 15,2018 <br /> Warewash Chlorine(Cl): ppm Heat: 170°F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 110°F <br /> FOOD ITEM --LOCATION --TEMP°F--COMMENTS <br /> 1 door prep--front--41.00°F walk in--back--39.00° F <br /> 3 door cooler--front--37.00°F chowder--warmer-- 145.00°F <br /> NOTES <br /> Closed on Mondays <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code. If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: Larry D Johansen, owner <br /> EH Specialist: MARIBEL FLOHRSCHUTZ Phone: (209) 953-7817 <br /> FA0001543 PRO160447 SCO01 11/16/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 1 Food Program OIR <br />