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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> Crearrie3S grows Aero. Time In: 12-51 pm <br /> Time Out: 1:40 om <br /> Food Program Official Inspection Report <br /> Name of Facility: BARISTA'S COFFEE HOUSE Date: 10/11/2018 <br /> Address: 112 W TENTH ST,TRACY 95376 <br /> Owner/Operator: SHARMA, SANJIV&JOSEREEN Telephone: (209)914-7090 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <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:Food Handler Cards are not available for all employees working today. Maintain copies of all employee's <br /> FHC on site. Correct by 30 days. <br /> New employees shall obtain the FHC within 30 days of hire. <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:Observed an employee washing hands with cold water. Re-educate employee(s)to use warm water <br /> when hand washing. 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-f)) <br /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:The hot water at the 3 comp sink is 11 OF. Increase hot water temp at the 3 comp sink to 120F <br /> (minimum). Correct ASAP. <br /> Per owner, a part needs to be ordered (cold water valve does not close completely so cold water is constantly being mixed <br /> with the hot water). Repair ASAP. <br /> Repeat violation. <br /> CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. <br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> FA0013342 PR0517327 SCO01 10/11/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />