- Handwashing Facilities Supplied and Accessible
- Details:
- Paper towel dispenser broken. Repair or replace.
- Comment:
- Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
- Warewashing Facilites Maintained
- Details:
- Plastic lid is broken. Discard and replace.
- Comment:
- Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
|
09/02/2015 | 2nd - Routine |
- Handwashing Facilities Supplied and Accessible
- Comment:
- Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
- Hot and Cold Holding Temperatures
- Comment:
- Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
- Consumer Self-Service Food Protected
- Comment:
- Unpackaged food shall be displayed and dispensed in a manner that protects the food from contamination. (114063, 114065)
|
03/04/2015 | Routine |
- Improper Hot and Cold Holding Temperatures
- Comment:
- Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
- Equipment/Utensils/Linens: Improper Storage / Use
- Comment:
- All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4) Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
|
09/04/2014 | 2nd - Routine |
- Improper Hot and Cold Holding Temperatures
- Comment:
- Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
|
03/05/2014 | Routine |
- Improper Hot and Cold Holding Temperatures
- Comment:
- Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
- Warewashing Facilites Not Properly Maintained
- Comment:
- Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
- Signs Not Posted
- Details:
- Last Inspection Rpt Unavailable
|
09/12/2013 | 2nd - Routine |
- Improper Hot and Cold Holding Temperatures
- Comment:
- Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
|
03/14/2013 | Routine |
| No violation noted during this evaluation. | 09/05/2012 | 2nd - Routine |
| No violation noted during this evaluation. | 03/01/2012 | Routine |
Restaurant representatives - add corrected or new information about Susd-Weber Institute/One Tlc, 302 W Weber Ave, Stockton, CA 95202 »