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S A N J O A Q O I N Environmental Health Department <br /> Time In: 1-00pm <br /> Time Out: 1:40 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: GF AF BAKERY Date: 07/30/2019 <br /> Address: 1559 W MONTEREY AVE,STOCKTON 95204 <br /> Owner/Operator: ALMENDARES,AGNETA Telephone: <br /> Program Element: 1609 -CLASS B COTTAGE FOOD-INDIRECT SALES <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 /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS:Saw opened bags of flour/ect. Provide additional containers. Store contents into sealed containers. <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 /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS: Provide chlorine test strips. Keep chlorine level at 100 ppm. Sanitize utensils for 30 seconds and air dry. <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> #39 Thermometers Provided/Accurate/Easily Visible <br /> OBSERVATIONS: Provide a thermometer for each cooler. <br /> CALCODE DESCRIPTION:An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be <br /> available to the food handler. A thermometer+/-2#F shall be provided for each hot and cold holding unit of potentially hazardous foods <br /> and high temperature warewashing machines. (114157, 114159) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: food handler card-AgnetaAlmendares Expiration Date: October 12,2019 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 121 IF <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: °F <br /> FOOD ITEM --LOCATION --TEMP° F --COMMENTS <br /> small refrigerator--41.00° F large refrigerator--41.00°F <br /> NOTE <br /> No comment entered. <br /> FA0023978 PR0541814 SCO01 07/30/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />