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Program Element: 1602 - FOOD CONSULTATION Telephone: (209) 451-3915 Requestor: STEPHANIE VILLANUEVA, FUNCTIONAL 4 NUTRITION Inspection Type: 061 - CONSULTATION Address: 5403 N PERSHING AVE , STOCKTON 95207 Date: 11/20/2019Name of Facility: Food Program Service Request Inspection Report 10:25 am 10:05 am Time Out: Time In: Request #: SR0081417 Environmental Health Department VIOLATIONS AND CORRECTIVE ACTIONS 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; 113700. All violations must be corrected within specified timeframe. Violations that are classified as "MAJOR" pose an immediate threat to public health and have the potential to cause foodborne illness. All major violations must be corrected immediately. Non-compliance may warrant immediate closure of the food facility. #1 Demonstration of Knowledge OBSERVATIONS: The owner/operator must take a food safety class/exam within 60 days and provide a copy of the certificate to this department. All other employees must obtain food handler cards within 30 days of employment and maintain copies at the facility. CALCODE DESCRIPTION: 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). #6 Handwashing Facilities Supplied and Accessible OBSERVATIONS: The paper towel dispenser is empty at the hand wash sink. Refill by today. CALCODE DESCRIPTION: 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)) #40 Proper Use and Storage of Wiping Cloths OBSERVATIONS: Set up a sanitizer solution for towels that are used more than once. Wiping cloths used more than once, and maintain the towels in it when not in use. CALCODE DESCRIPTION: Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e)) OVERALL INSPECTION NOTES AND COMMENTS Chlorine (Cl): Name on Food Safety Certificate:Expiration Date: ppmQuaternary Ammonia (QA): Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F Hand Sink Temp:º F OBSERVATIONS 115 100 air -- freezer -- 0.00º F FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS Page 1 of 2EHD 16-23 Rev. 06/30/15 Food Program Service Request Inspection Report SR0081417 SC061 11/20/2019