Laserfiche WebLink
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 /> #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 two door Everest prep cooler is out of order. Repair unit so that it maintains food at 41 F or lower or <br /> remove equipment. Correct within two weeks. <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 /> #39 Thermometers Provided/Accurate/Easily Visible <br /> OBSERVATIONS:A thermometer was lacking for the one door Premium Levella cooler and the two door Insignia cooler behind <br /> the front counter on the left side. Provide a thermometer for each cooler and place in an easily visible location inside. Correct <br /> within one week. (REPEAT) <br /> CALCODE DESCRIPTION:An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be <br /> available to the food handler. A thermometer+/-2#F shall be provided for each hot and cold holding unit of potentially hazardous foods <br /> and high temperature warewashing machines. (114157, 114159) <br /> This is(Minor)Violation. <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Sanitizing solution buckets with wiping cloths were not set up at the facility. Provide chlorine concentration <br /> at a minimum of 100 Parts Per Million (PPM)for proper sanitation of all food preparation and contact surfaces. Correct today. <br /> CALCODE DESCRIPTION:Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) <br /> This is(Minor)Violation. <br /> PRO547548 07/22/2024 <br /> EHD 16-23 Rev.09/16/2020 Page 3 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 />