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SAN <br /> J O i " + k r =nvironmental Health Department <br /> FJ-1i IhC C;l J 1 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 /> #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-Food)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-Food)Violation. <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-Food)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 112 F, 108 F at the three compartment sink and 78 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 heater <br /> 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. (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-Food)Violation. <br /> PRO547548 07/22/2024 <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 />