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SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNTY <br /> c/ p, Greorne5S grows here, Time In:�55pm <br /> Time Out: 2:10 om <br /> Food Program Official Inspection Report <br /> Name of Facility: TIFFS CAFE Date: 01/11/2019 <br /> Address: 25525 E LONE TREE RD, ESCALON 95320 <br /> Owner/Operator: SHINN, TIFFANY&BRIAN Telephone: (209)838-2603 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 01/25/2019 <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 /> #6 Handwashing Facilities Supplied and Accessible MAJOR <br /> OBSERVATIONS:The hand sink lacks hand soap and paper towels in the dispensers. Refill immediately. <br /> *This is a repeat violation* <br /> There was a cardboard box and ice scoop on the hand wash sink. Keep hand wash sink free from any items. Correct today. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(0) <br /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:Each table has a small bowl of half&half creamers at room temperature. The cups of half&half state <br /> KEEP REFRIGERATED.These creamers were put out in the morning. <br /> *This is a repeat violation* <br /> A flat of eggs was left out at room temperature on the prep sink(eggs were still cold to the touch). Maintain eggs at 41 F or <br /> below. 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 MAJOR <br /> OBSERVATIONS:Did not detect any sanitizer in the sanitizer compartment of the 3 comp sink. Chlorine bleach was added <br /> until it reached 100ppm. Maintain 100ppm chlorine or 200ppm quat. <br /> *Corrected on site* <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 /> FA0000047 PRO163297 SCO01 01/11/2019 <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 />