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°• Environmental Health Department <br /> �. �J r� SHAWN <br /> t 7Y - L. <br /> Y <br /> ttlir_ ' CaUNTY— <br /> GreolneSS grows he,, . Time In: 12-05pm <br /> Time Out: 1:00 om <br /> Food Program Official Inspection Report <br /> Name of Facility: WINDMILL COVE BAR&GRILL LLC Date: 07/30/2021 <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 Reinspection on or after: 08/13/2021 <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:MAJOR:The 2 door True prep is 63F. Food at this unit is 58-59F. Maintain refrigeration and cold food at <br /> 41 F or below. Correct today. <br /> Corrected on site: potentially hazardous food was discarded. <br /> MINOR:The walk-in cooler is 44F. Food at this unit is 43-44F. Maintain refrigeration and cold food at 41 F or below. Correct <br /> today. <br /> MINOR:The hamburgers at hot hold (stovetop)are 132F. Maintain food at 135F or above(after cooking to proper <br /> temperature). <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 MAJOR <br /> OBSERVATIONS:Employee is unclear on the proper manual warewash procedure. Re-educate employees on the proper <br /> warewash procedure:wash (hot water and soap), rinse(water), sanitize (proper sanitizer solution), and air dry. Correct <br /> today. <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 /> #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, e-mail or text a copy to Kadeanne Linhares(klinhares@sjgov.org/209-616-3025). <br /> Food Handler Cards for employees are not available. Employees shall obtain the 3 year Food Handler Card within 30 days. <br /> 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 /> FA0018866 PRO160819 SCO01 07/30/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 3 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD <br />