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Time In: 9.42 am <br /> Time Out: 10:29 am <br /> op.. .. 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: TOMMYS CAFE Date: 04/19/2016 <br /> Address: 678 N WILSON WAY, STOCKTON 95205 <br /> Owner/Operator: NGUYEN, TICH LUU Telephone: (209)462-3000 <br /> Program Element: 1626-RESTAURANT/BAR 101 +SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 04/26/2016 <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 cook wash hands without soap at the hand sink next to the stoves. Instructed employee to <br /> wash hands at the hand sink with soap,warm water, and paper towels. <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-0) <br /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:The prep line cooler was at 65 F. Employee states items on the prep line(ham, cheese, spinach)were <br /> placed on there at 6 AM. Items were discarded at 10 AM. Adjust the cooler to 41 F or below today. <br /> The cooked sausage on ice was at 48 F. The items were placed back into the cooler. <br /> The 2 dr Turbo Air is at 47 F and the 3 dr Turbo Air is at 48 F. Adjust both to 41 F or below 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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:No sanitizer bucket in the food prep area. Provide today at 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 /> FA0007973 PRO508171 SCO01 04/19/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OIR <br />