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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> Crea rrie3S grows here, Time In: 9.40 am <br /> Time Out: 11:20 am <br /> Food Program Official Inspection Report <br /> Name of Facility: San Joaquin General Hospital Date: 08/13/2019 <br /> Address: 500 W Hospital Rd, FRENCH CAMP 95231 <br /> Owner/Operator: SAN JOAQUIN GENERAL HOSPITAL Telephone: (209)468-7063 <br /> Program Element: 1632-EXEMPT FOOD <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 08/27/2019 <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:The dish machine is not reaching 160F(minimum)at the final rinse. Machine run 5x. <br /> All dishes, equipment, utensils shall be washed at the 3-comp sink using the wash, rinse, sanitize, air dry procedure <br /> (100ppm Cl or 200 ppm Quat minimum) <br /> Maintenance re-set the valve in the basement. Machine corrected to 160F. <br /> Recommendation: run the machine at each meal to check that 160F is being reached. Use thermolabels for temperature <br /> verification accuracy. <br /> Recommend re-sanitizing patient plates, utensils,trays, etc. <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The sliced ham at the cafe grill is 44F. Decrease temperature to 41 F or 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 /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:The temperature of the hot water at the 3-comp sink is 106F. Increase hot water temperature to 120F. <br /> Corrected-rechecked the hot water 121 F <br /> CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. <br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> FA0000086 PRO161157 SCO01 08/13/2019 <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 />