|
Environmental Health Department
<br />Time In:
<br /> 3:30 pm
<br /> 3:05 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: INSPECTION/REINSPECTION (Chargeable)
<br />Address: 2324 GRAND CANAL BLVD, STOCKTON 95207
<br />Date: 03/29/2023Name of Facility: BASILS PLACE
<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 /> #1 Demonstration of Knowledge
<br />OBSERVATIONS: Current food manager’s certificate or food handler cards were not available during the inspection. Only
<br />one food handler card was available. Provide a copy of a valid 5 - year food manager's certificate and a copy of each
<br />current food handler card to 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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization
<br />OBSERVATIONS: The wash, rinse, sanitize cleaning process is not currently being used for cleaning of dishes and utensils.
<br />The sanitize step is missing. Wash, rinse and sanitize dishes and utensils with a minimum of 100 PPM chlorine or 200 PPM
<br />quat for proper 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
<br />OBSERVATIONS: The hot water at the mop sink was observed at 108 F and 107 F at the ware washing sink. Adjust hot
<br />water heater to provide hot water at a minimum of 120 F at the mop sink and washing sink. 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 /> #27 Food Protected from Contamination
<br />OBSERVATIONS: Observed build-up on the deflector plate of the ice machine. Clean and sanitize to protect food from
<br />contamination. Correct today.
<br />CALCODE DESCRIPTION: All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060,
<br />114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
<br />Page 1 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR
<br />FA0001738 PR0160391 SC333 03/29/2023
<br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD
|