- Critical: Food Contact Surfaces Sanitized or Warewashing Sanitization (corrected on site)
- Details:
- No sanitizer (chlorine) in dish washer machine. Provide sanitizer immediately. A bucket of quat 200 ppm is being used temporary as sanitizer (soak 1 minute). Provide evidence of repair of machine (jwong@sjcehd.com), or a reinspection will take place.
- Comment:
- All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
- Demonstration of knowledge
- Details:
- Food safety manager cert not available. Email copy of cert (jwong@sjcehd.com) in 60 days.
- Comment:
- All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1) Any food handler hired after June 1, 2011 shall obtain a Food Handler Card within 30 days (113948).
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05/15/2015 | Routine |
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