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Time In: 12-45 pm <br /> Time Out: 2:10 pm <br /> �P.Q•u��.. P San Joaquin County <br /> y� 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 /> '9Gl P Oftt� <br /> Food Program Official Inspection Report <br /> Name of Facility: PA PA JOES BBQ&SMOKEHOUSE Date: 10/13/2016 <br /> Address: 211 E YOSEMITE AVE, MANTECA 95336 <br /> Owner/Operator: CARREIRA, NADIA L Telephone: (209)221-1919 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 10/27/2016 <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 /> #5 Hands Clean/Properly Washed/Proper Glove Use MAJOR <br /> OBSERVATIONS:Observed food handling employee not washing her hands in between glove changes. Hands shall be <br /> washed before and after glove changes. Correct today. <br /> CALCODE DESCRIPTION:Employees are required to wash their hands:before beginning work before handling food/equipment/ <br /> utensils as often as necessary,during food preparation, to remove soil and contamination when switching from working with raw to ready <br /> to eat foods,after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, <br /> 113961, 113968, 113973(b-f)) <br /> #11 Reheating Procedure for Hot Holding MAJOR <br /> OBSERVATIONS:Observed chicken and ribs at the steam table that were 99-110F. Food shall be reheated to 165F prior to <br /> placing at the steam table/hot hold area. Do not use the steam table for reheating. Maintain food either cold at 41 F(or <br /> below)or hot 135F(or above after reheating to 165F). No partial warming. Correct today. <br /> CALCODE DESCRIPTION:Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be <br /> brought to a temperature of 165#F. (114014, 114016) <br /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:One person from this facility shall take the 5 year Food Safety Certificate exam. Once the certificate is <br /> received following passing the exam, provide a copy by 60 days. Fax or e-mail to Kadeanne Linhares <br /> (klinhares@sjcehd.com) <br /> All other employee shall obtain 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 /> FA0001059 PRO162698 SCO01 10/13/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OIR <br />