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Environmental Health Department <br />Time In: <br /> 1:50 pm <br /> 1:00 pm <br />Time Out: <br />Program Element: 1614 - FOOD EST>1001 SQ FT W/O SEATING <br />Telephone: Owner/Operator: KEO, MANUEL <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 1401 S LOWER SACRAMENTO RD, LODI 95242 <br />Date: 07/17/2019Name of Facility: SWEET LAB BOBA TEA & DESSERTS <br />Food Program Official Inspection Report <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: The employees food handler cards are not available for review. Provide all employee food handler cards <br />for review at the facility. Correct by 2 days <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: The prep sink is being used for hand washing and the hand wash sink adjacent is not being used. <br />Always use the hand wash sink for hand washing and the prep sink for food food prep. 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(f)) <br /> #30 Food Storage/Display Properly Labeled <br />OBSERVATIONS: Some bags of food ingredients are being stored on the floor. Also there are open bags not in closed <br />storage containers. All food items shall be stored 6 inches above the floor. Open bags should be emptied into food grade <br />containers with lids. Correct today. <br />CALCODE DESCRIPTION: Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br />above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b)) <br /> #40 Proper Use and Storage of Wiping Cloths <br />OBSERVATIONS: No sanitizer bucket is being used. Provide a bucket with 200 ppm quator 100 ppm chlorine to store your <br />wiping cloths. Correct today. <br />CALCODE DESCRIPTION: Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food <br />shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e)) <br />Page 1 of 2EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0025115 PR0544172 SC001 07/17/2019 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com