|
SAN
<br /> J O i " + k r =nvironmental Health Department
<br /> FJ-1i IhC C;l J 'T�'IUI I III�L
<br /> Food Program Official Inspection Report
<br /> Facility Name and Address: THE S.H.A.W. BAR, 445 W WEBER AVE, STOCKTON 95203
<br /> #6 Handwashing Facilities Supplied and Accessible
<br /> OBSERVATIONS:Paper towels are lacking at the hand sink. Ensure paper towel dispenser is stocked and in good working
<br /> order at all times. Correct today. (REPEAT)
<br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be
<br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of
<br /> utensils and equipment.(113953, 113953.1, 114067(f))
<br /> This is(Minor)Violation.
<br /> #21 Hot and Cold Potable Water Not Available
<br /> OBSERVATIONS:Per inspection report written 3/4/2022 hot water heater is undersized and must be upgraded if it does not
<br /> meet demand. The hot water at the mop sink was observed at 110 F, 112 F at the three compartment sink and 76 F at the
<br /> hand sink. Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet. The water
<br /> heater shall have a minimum rating of 49.6 GPH, 32,736 BTU, 7.41 KW or 4.5 GPM at 60 degree rise. Correct today.
<br /> (REPEAT)
<br /> CALCODE DESCRIPTION:An adequate,protected, pressurized,potable supply of hot water and cold water shall be provided at all
<br /> times. (113953(c), 114099.2(b)114101(a), 114189, 114192, 114192.1, 114195)
<br /> This is(Minor)Violation.
<br /> #34 Warewashing Facilites Maintained
<br /> OBSERVATIONS:Sanitizer test strips were not available at the facility. Obtain sanitizer test strips to ensure sanitizing solution
<br /> has concentration of a minimum of 100 PPM chlorine for proper sanitation of dishes and utensils. Correct within seven days.
<br /> (REPEAT)
<br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities.Testing equipment and
<br /> materials shall be provided to measure the applicable sanitization method.(114067(f,g), 114099, 114099.3, 114099.5, 114101(a),
<br /> 114101.1, 114101.2, 114103, 114107, 114125)
<br /> This is(Minor)Violation.
<br /> #35 Equipment/Utensils Approved and in Good Repair
<br /> OBSERVATIONS:The stove and hood in the kitchen area are not approved and were not included on the plans when they were
<br /> submitted. Remove both items. Residential stoves are not approved for commercial kitchens. A Type I cooking hood is
<br /> required for cooking that produces grease(ground turkey, etc.). Correct today.
<br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair.(114175).All utensils and equipment
<br /> shall be approved, installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5,
<br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182)
<br /> This is(Minor)Violation.
<br /> PRO547548 06/24/2024
<br /> EHD 16-23 Rev.09/16/2020 Page 2 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 />
|