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SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNT Y-- <br /> c/ `p Greorne5S grows hey,. Time In: 12-00 pm <br /> Time Out: 1:30 om <br /> Food Program Official Inspection Report <br /> Name of Facility: THE KITCHEN AT STONEBRIER Date: 03/24/2021 <br /> Address: 4780 WEST LN, STOCKTON 95210 <br /> Owner/Operator: STONEBRIER COMMERCIAL LP Telephone: (209)951-4391 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 04/07/2021 <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:Chef on cook line observed changing gloves without washing hands. Properly wash hands after <br /> removing gloves and putting on new ones. <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 /> #8 Use of Time as a Public Health Control MAJOR <br /> OBSERVATIONS:The meat at the prep counter is not hot enough and in the danger zone at 105F. The chef reminded me <br /> that this was under time as a public health control. No paperwork was available for review. The chef and owner were <br /> instructed to have a log available for review and for their own information. Correct immediately. <br /> CALCODE DESCRIPTION: When time only,rather than time and temperature is used as a public health control,records and <br /> documentation must be maintained(114000) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The delfield 2 door prep is not cold enough at 45 F. Decrease and maintain temperature to 41 F or lower <br /> 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 /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS:There is a storage container with sugar with no lid. Cover all ingredients. <br /> CALCODE DESCRIPTION:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br /> above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b)) <br /> FA0020835 PR0536252 SCO01 03/24/2021 <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 />