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Environmental Health Department <br />Time In: <br /> 2:20 pm <br /> 1:10 pm <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: (209) 478-6290 Owner/Operator: SBRAGIA, LARRY <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 2324 GRAND CANAL BLVD, STOCKTON 95207 <br />Date: 03/10/2023Name of Facility: BASILS PLACE <br />Reinspection on or after: 03/24/2023 <br />Food Program Official Inspection Report <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br />OBSERVATIONS: Observed the dishwasher is currently not sanitizing at a minimum chlorine concentration of 50 Parts Per <br />Million (PPM). Repair/replace dishwasher so that it is sanitizing at a minimum chlorine concentration of 50 PPM. <br />Discontinue use until it has been repaired. Manually sanitize dishes and utensils with 100 PPM chlorine or 200 PPM quat for <br />proper sanitation. <br />The wash, rinse, sanitize cleaning process is not currently being used for cleaning of dishes and utensils. The sanitize step <br />is missing. Wash, rinse and sanitize dishes and utensils with a minimum of 100 PPM chlorine or 200 PPM quat for proper <br />sanitation. Correct today. <br />CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(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 /> #21 Hot and Cold Potable Water Not Available MAJOR <br />OBSERVATIONS: The hot water at the mop sink was observed at 88 F, 73 F at the ware washing sink, and 71 F at the men <br />and women's restroom hand sinks. Adjust hot water heater to provide hot water at a minimum of 120 F at the mop sink and <br />ware washing sink and a minimum of 100 F at the restroom hand sinks. Correct today. (REPEAT) <br />CALCODE DESCRIPTION: An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. <br />(113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> #1 Demonstration of Knowledge <br />OBSERVATIONS: Current food manager’s certificate or food handler cards were not available during the inspection. <br />Provide a copy of a valid 5 - year food manager's certificate and a copy of each current food handler card to <br />lbaker@sjgov.org within 14 days. <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 />Page 1 of 4EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0001738 PR0160391 SC001 03/10/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD