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Environmental Health Department <br />Time In: <br />11:30 am <br />10:31 am <br />Time Out: <br />Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <br />Telephone: (209) 835-9548 Owner/Operator: WILLIAMSON, KIMBERLY A <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 35200 S CHRISMAN RD, TRACY 953778806 <br />Date: 06/08/2018Name of Facility: DINER BY THE GREENS <br />Reinspection on or after: 06/22/2018 <br />Food Program Official Inspection Report <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: The 5 year Food Safety Certificate for this facility expired in 2015. Renew the Food Safety Certificate <br />within 60 days. When the certificate is renewed, fax or e-mail a copy to Kadeanne Linhares (klinhares@sjcehd.com). <br />Repeat violation. <br />Some of the Food Handler Cards are expired. Have employees renew the Food Handler Card 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 sliced cheese at the 2 door prep unit is 49F and the air temp of the 2 door prep is 45F. Reduce the <br />temp of the food and the refrigeration unit to 41F or below. Correct 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 /> #23 Rodents, Insects or Animals Inside Facility <br />OBSERVATIONS: Observed fresh and dried rodent droppings in the cabinet underneath the hot chocolate dispenser, on <br />the back counter, and on the dry goods storage shelving. <br />Observed gnaw marks/rodent activity in the cabinet above the food prep table. <br />Remove all rodent droppings and nesting material today, clean and sanitize affected areas. <br />Take immediate action to reduce/eliminate rodent activity within the facility. <br />Observed spider webs at the ceiling above the food prep table. Remove today. <br />CALCODE DESCRIPTION: Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, <br />114259.5) <br />Page 1 of 2EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0020208 PR0534948 SC001 06/08/2018 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com