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: SA NUJ FAQ U I N Environmental Health Department <br /> ._ COUNTY <br /> Tl <br /> E"r : <br /> ^'•ti7F Opt�� Timee OOutut: 100:0Greotness grows here. :0 am <br /> 5 am <br /> Food Program Official Inspection Report <br /> Name of Facility: MEJORANDO VIDAS Date: 05/29/2020 <br /> Address: 439 E LODI AVE, LODI 95240 <br /> Owner/Operator: JUAREZ, SERGIO Telephone: <br /> Program Element: 1616-RETAIL MARKET< 1000 SQ FT W/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:Owner/operator must obtain a food safety certificate within 60 days from the date the permit is issued <br /> and provide a copy of the certificate to this office.All other employees must obtain food handler cards within 30 day of the <br /> employment and maintain records at the facility. <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Food safety manager certificate and food handler certificate are not available on site. Provide <br /> certification to sshih@sjgov.org within one week. <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(17) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Needed Expiration Date: <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Hand Sink--Kitchen--100.00°F 3-Compartment Sink--Kitchen--120.00°F <br /> Hand Sink/Mop Sink--Restroom--120.00°F <br /> NOTES <br /> FA0019263 PR0528694 SCO01 05/29/2020 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 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 />