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SA WA h QU <br /> I N Environmental Health Department <br /> BOUNTY Int <br /> rs,r p' Greotness grows here, <br /> Mobile Food Facility <br /> NOTICE TO ABATE (continued) <br /> Responsible Party: PANERA Date: Dec 31, 2019 <br /> RP Mailing Address: Record ID#: C00051382 <br /> Program Element 1600 <br /> Spill Location: 10718 TRINITY PKWY, STOCKTON FOOD PROGRAM <br /> NATURE OF WASTE DISCHARGE/WASTE RELEASE: <br /> Preventing Contamination by Hands <br /> Handwashing Facilities Supplied and Accessible <br /> Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good <br /> repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils <br /> and equipment. (113953, 113953.1, 114067(1)) <br /> rime and Temperature Relationship <br /> ° Hot and Cold Holding Temperatures <br /> Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, <br /> 114343(a)) <br /> ° Use of Time as a Public Health Control <br /> When time only, rather than time and temperature is used as a public health control, records and documentation must <br /> be maintained(114000) <br /> ° Cooling Methods <br /> All potentially hazardous food shall be RAPIDLY cooled from 135#F to 70#F, within 2 hours, and then from 70#F to <br /> 41#F, within 4 hours. Cooling shall be by one or more of the following methods:in shallow containers;separating food <br /> into smaller portions;adding ice as an ingredient;using an ice bath, stirring frequently;using rapid cooling equipment;or <br /> using containers that facilitate heat transfer. (114002, 114002.1) <br /> ° Cooking Time and Temperatures <br /> Comminuted meat, raw eggs, or any food containing comminuted meat or raw eggs, shall be heated to 155#F for 15 <br /> seconds. Single pieces of meat and eggs for immediate service shall be heated to 145#F for 15 seconds. Poultry, <br /> comminuted poultry, stuffed fish/meat/poultry shall be heated to 165#F. Other temperature requirements may apply. <br /> (114004, 114008, 114010) <br /> ° Reheating Procedure for Hot Holding <br /> Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be brought <br /> to a temperature of 165#F. (114014, 114016) <br /> Protection From Contamination <br /> ° Reuse or Reservice of Returned Food <br /> No unpackaged food that has been served shall be re-served or used for human consumption. (114079) <br /> Food Contamination and Adulteration <br /> Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or <br /> injurious to health. No food containing artificial trans-fat, including oil, shortening, or margarine containing trans-fat may <br /> be stored, distributed, or served by, or used in the preparation of any food within a food facility(113967, 113976, <br /> 113980, 113988, 113990, 114035, 114254(c), 114254.3, 114377) <br /> EHD 16-23 Rev.8/05/15 Page 2 of 12 Mobile Food Facility NOTICE TO ABATE <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />