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J <br /> Environmental Health Department <br /> A N 0 A 0 U I N <br /> t� : -�'o-- C:0U N TY <br /> Y � + Greatness grows Frere. <br /> Food Program Official Inspection Report <br /> Name of Facility:THE S.H.A.W. BAR Date: 06/24/2024 <br /> Address: 445 W WEBER AVE, STOCKTON 95203 <br /> Owner/Operator: THE S.H.A.W. BAR Telephone: ()- <br /> Program Element: 1623- RESTAURANT/BAR 1-20 SEATS <br /> Inspection Type: Routine Inspection Reinspection on or after: 07/08/2024 <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 <br /> closure of the food facility. <br /> #7 Hot and Cold Holding Temperatures MAJn� <br /> OBSERVATIONS:The two door Everest prep cooler was observed at 58 F. Adjust unit so that it maintains food at 41 F or <br /> lower. Discard all potentially hazardous food items in cooler. Do not store potentially hazardous food items in cooler until it <br /> maintains 41 F or lower. Correct today. <br /> The one door Premium Levella cooler was observed at 46 F. Adjust unit so that it maintains food at 41 F or lower. Correct <br /> today. (REPEAT) <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 /> This is(Major)Violation. <br /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Current food manager's certificate and food handler cards were not available during the inspection. Provide a <br /> copy of a valid 5-year food manager's certificate and a copy of each current food handler card to(baker@sjgov.org within 14 <br /> days. (REPEAT) <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 /> This is(Minor)Violation. <br /> #5 Hands Clean/Properly Washed/Proper Glove Use <br /> OBSERVATIONS:Employees are currently using cloth towels to dry hands instead of single use paper towels. Employees <br /> shall dry their hands with single use paper towels. Correct today. (REPEAT) <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 <br /> ready to eat foods,after touching body parts after using toilet room or any time when contamination may occur.(113952, 113953.3, <br /> 113953.4, 113961, 113968, 113973(b-f)) <br /> This is(Minor)Violation. <br /> PRO547548 06/24/2024 <br /> EHD 16-23 Rev.09/16/2020 Page 1 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.sjgov.org/EHD <br />