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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> Crearrie3S grows here, Time In: 12-40 pm <br /> Time Out: 1:40 om <br /> Food Program Official Inspection Report <br /> Name of Facility: WINDMILL COVE BAR&GRILL LLC Date: 07/31/2020 <br /> Address: 7606 WINDMILL COVE RD, STOCKTON 95206 <br /> Owner/Operator: THEIS, DAVID Telephone: (916)580-7520 <br /> Program Element: 1626-RESTAURANT/BAR 101 +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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:One person shall obtain the 5 year Food Safety Certificate (also called the Food Manager)within 60 <br /> days. Once obtained,fax or e-mail a copy to Kadeanne Linhares (klinhares@sjgov.org). <br /> All other staff(bartenders, dishwashers, etc.)shall obtain the 3 year Food Handler Card (if of already obtained). Obtain by <br /> 30 days. Maintain copies on site and accessible. <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:The paper towel dispenser at the kitchen hand sink is empty. Refill dispenser today with the proper sized <br /> towels. <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:The walk-in cooler and some of the food in the walk-in cooler is 45-47F (walk-in cooler is 47F, sausage <br /> is 47F and macaroni salad is 45F). Maintain refrigeration and cold food at 41 F or below. Correct 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 /> FA0018866 PRO160819 SCO01 07/31/2020 <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 />