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SAN JOAQUIN Environmental Health Department <br /> IJ NIT Time In: 10-45 am <br /> ry Time Out: 11:11 am <br /> SclForit' Greotness grows here. <br /> Food Program Service Request Inspection Report <br /> Name of Facility: SWEET CITY&CATERING NEW ORLEANS STYLE Date: 05/22/2019 <br /> Address: 7610 PACIFIC AVE , STOCKTON 95207 <br /> Requestor: PEGGY RICHMOND, SWEET CITY&CATERING NEW ORLEANS STYLE Telephone: (209)227-5477 <br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0080622 <br /> Inspection Type: 061 -CONSULTATION <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:A food safety class or exam must be taken within 60 days from the date the permit is issued and provide <br /> a copy of the certificated when obtained.All other employees must obtain a food handler card within 30 days of employment <br /> and maintain copies 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 /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Set up sanitizer containers for wiping cloths used more than once. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): 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 /> No Temperature Data Collected <br /> NOTES <br /> Clean all the packaging materials out of the facility. <br /> Prep sink, 3 comp sink hand sink in the prep area and restroom, type 2 hood, convection oven, display cooler off, crista freezer <br /> 5 F, crista cooler 36 F, u-star cooler 35 F, machine to make snowballs,freezer to make ice. <br /> Ok to permit. Obtain permit prior to operating the business. <br /> PE 1613 <br /> FA0021001 SR0080622 SC061 05/22/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program Service Request Inspection Report <br />