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SAN
<br /> J O A Q U I t , Environmental Health Department
<br /> Food Program Official Inspection Report
<br /> Facility Name and Address: NEIL'S KICK-N-IT BBQ, 20 N CALIFORNIA ST, STOCKTON 95205
<br /> #6 Handwashing Facilities Supplied and Accessible
<br /> OBSERVATIONS:No hand wash being taken place because there is no handwash sinks in the facility. Correct
<br /> immediately.
<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(f))
<br /> #7 Hot and Cold Holding Temperatures
<br /> OBSERVATIONS:The true freezer is at 49 F. Freezer must maintain 10 F or less or freezing temperatures. Correct
<br /> immediately.
<br /> The cooked chicken and pork are being hot held in coolers outside. Cooked meats must be stored at 135 F or above inside
<br /> the facility in a steam table or hot holding cabinet. Correct immediately.
<br /> Food must be prepared inside the facility, grilled and brought back inside the facility for hot holding and further plating.
<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 /> #13 Food Contamination and Adulteration
<br /> OBSERVATIONS: Ice machine is installed outside. The ice cannot be used for drinking or eating by the public. If used for
<br /> eating it must be installed inside the facility with an indirect connection to the sewer.
<br /> All ice machines and bins,food preparation sinks,warewashing sinks(dishwashing units), display cases and refrigeration
<br /> units, and any other food service equipment which discharges liquid waste, shall be drained by means of indirect waste
<br /> pipes discharged through an air gap into a floor sink or other approved waste receptor. All floor sinks are to be positioned to
<br /> be readily cleanable, accessible for inspections, and must be flush with finished floor. Do not place floor sinks inside walk in
<br /> refrigeration units or cabinets[CRFC§114193 and §114193.1].
<br /> CALCODE DESCRIPTION:Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it
<br /> impure or injurious to health. No food containing artificial trans-fat,including oil, shortening,or margarine containing trans-fat may be
<br /> stored, distributed,or served by, or used in the preparation of any food within a food facility(113967, 113976, 113980, 113988, 113990,
<br /> 114035, 114254(c), 114254.3, 114377)
<br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization
<br /> OBSERVATIONS:Cutting board is being used outside to cut meats.All preparation must be done inside the facility. Correct
<br /> immediately.
<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 /> FA0025539 PR0544925 SCO01 10/21/2020
<br /> EHD 16-23 Rev.06/30/15 Page 2 of 4 Food Program OIR
<br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com
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