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Environmental Health Department <br /> COuT <br /> Grectness grows here. Time In: 1.00 pm <br /> Time Out: 2:33 om <br /> Food Program Official Inspection Report <br /> Name of Facility: ANGELINAS Date: 11/08/2018 <br /> Address: 1563 E FREMONT ST, STOCKTON 95205 <br /> Owner/Operator: CAPELLO, STEVE Telephone: (209)948-6609 <br /> Program Element: 1626-RESTAURANT/BAR 101 +SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 11/26/2018 <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:A food manager certificate must be valid and on site at all times. Provide within 60 days, email to <br /> vmacevedo@sjcehd.com <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Provide a single use paper towel dispenser behind bar area. Correct within one week. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(17) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Raw chicken in prep area is 47F.Tomatoes in deli are at room temperature. Keep potentially hazardous <br /> foods at 41 F or lower at all times. Corrected on site. <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 /> #27 Food Protected from Contamination <br /> OBSERVATIONS: Inside walk-in cooler, observed food pans stacked upon one another with no covers. Protect food from <br /> cross contamination, cover pans before stacking. Correct by today. <br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a, b, c,d, t), 113986, 114060, <br /> 114067(a, d, e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c)) <br /> FA0001686 PRO161801 SCO01 11/08/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 4 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 />