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Time In: 12-30 prn
<br /> Time Out: 1:121)m
<br /> Pquin/ San Joaquin County
<br /> a. Environmental Health Department
<br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232
<br /> • cq., ;a• Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd
<br /> �rFORN
<br /> Food Program Official Inspection Report
<br /> Name of Facility: AJ FRERICHS ENTERPRISE Date: 05/08/2017
<br /> Address: 28323 S MAC ARTHUR RD, TRACY 95304
<br /> Owner/Operator: FRERICHS,ANDREW Telephone:
<br /> Program Element: 1680-COMMISSARY(MFPU & FOOD PREP)
<br /> Inspection Type: ROUTINE INSPECTION -Operating Permit
<br /> VIOLATIONS AND CORRECTIVE ACTIONS
<br /> Items listed on this report as violations do not meet the requirements set forth in the California Health and Safety Code commencing with section 7;
<br /> 113700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health
<br /> and have the potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of
<br /> the food facility.
<br /> #1 Demonstration of Knowledge
<br /> OBSERVATIONS:Provide food manger certificate receipt in 2 weeks.
<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 /> #5 Hands Clean/Properly Washed/Proper Glove Use
<br /> OBSERVATIONS:Owner washing hands at 3-comp sink. Always hand wash at hand sink. Correct today.
<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 ready
<br /> to eat foods,after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4,
<br /> 113961, 113968, 113973(b-0)
<br /> #7 Hot and Cold Holding Temperatures
<br /> OBSERVATIONS:Bev-air(2-door)prep refrigerator at 44F. Maintain refrigerator at or below 41F. Correct today.
<br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998,
<br /> 114037, 114343(a))
<br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization
<br /> OBSERVATIONS:Sanitizer bucket lacking prior to inspection. Corrected.
<br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097,
<br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141)
<br /> #27 Food Protected from Contamination
<br /> OBSERVATIONS:Pizza cutting occurring next to customer. Always provide a barrier or stay 3 feet from customers.
<br /> Corrected.
<br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a, b, c,d, t), 113986, 114060,
<br /> 114067(a, d, e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c))
<br /> FA0023896 PR0541691 SCO01 05/08/2017
<br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OIR
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