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Time In: 125 pm— <br /> Time Out: 2:03 p <br /> San Joaquin County <br /> Environmental Health Department <br /> ¢_ 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> _ Telephone: (209)468-3420 Fax:(209)464-0138 Web:www.sFgov.org/ehd <br /> �L/FaR�I� <br /> Food Program Official Inspection Report <br /> Name of Facility: RANCH COFFEE SHOP Date: 09/03/2015 <br /> Address: 1872 MARIPOSA RD, STOCKTON 95205 <br /> Owner/Operator: ELSIE BORELLI PROPERTIES LP Telephone (209) 946-9162 <br /> Program Element: 1625 - RESTAURANT/BAR 51-100 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 /> #5 Hands Clean/Properly Washed/Proper Glove Use MAJOR <br /> OBSERVATIONS: Observed an employee put on gloves without washing their hands first. Corrected on site. Always wash <br /> hands with soap, warm water, and paper towels before and after putting on gloves. <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, 113,973(b-f)) <br /> #1 Demonstration of Knowledge <br /> OBSERVATIONS: Some food handler cards are expired. Provide a new one in 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: Meat loaf in the hot hold is at 128 F. Adjust to 135 F or higher 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 to store wiping cloths. Corrected on site. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(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 /> #26 Approved Thawing Methods <br /> OBSERVATIONS: A pack of hot dogs are being thawed at room temp. Thaw inside the cooler today. <br /> CALCODE DESCRIPTION:Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity <br /> to flush loose particles in microwave oven during the cooking process.(114018, 114020, 114020.1) <br /> FA0001928 PRO161469 SCO01 09/03/2015 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OR <br />