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SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNT Y-- <br /> c/ `p' Greorne5S grows hey,. Time In: 10.55 am <br /> Time Out: 1:25 om <br /> Food Program Official Inspection Report <br /> Name of Facility: VELVET GRILL&CREAMERY Date: 05/15/2019 <br /> Address: 1421 S HAM LN, LODI 95240 <br /> Owner/Operator: VELVET RESTAURANTS INC Telephone: (209)369-8231 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 05/29/2019 <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:2 D reach in cooler, by the 3 D True reach in cooler at cook line, has temp at 51 F. and all potentially <br /> hazardous food on this cooler has temp at 51 F and above. Provide 41 F or below today for the cooler and potentially <br /> hazardous food. I saw the person in charge voluntarily discarding the food and use ice bath as cold hold till cooler is fixed. <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 /> #11 Reheating Procedure for Hot Holding MAJOR <br /> OBSERVATIONS:By asking person in charge on re heating procedure for hot holding, she said if the soup is pulled from <br /> walk in cooler,they put it immediately on the hot hold. I coached the person in charge on the re heating procedure as <br /> mentioned below. <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 /> #27 Food Protected from Contamination <br /> OBSERVATIONS: I observe scoop, placed in ice, in ice maker. Clean, sanitize and place scoop in clean bin if not in use. <br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a, b, c,d, f), 113986, 114060, <br /> 114067(a, d, e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c)) <br /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS: I observe flour open bag, placed on the storage shelf in manager office. Store dry food in container with <br /> lid and label today. <br /> I observe flour container lacking label. Provide label today. <br /> 2 salt bags are placed on the floor, under the storage shelves. Store bags 6 inches off the floor today. <br /> CALCODE DESCRIPTION:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br /> above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b)) <br /> FA0000465 PRO160125 SCO01 05/15/2019 <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 />