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SAN JOAQU I N Environmental Health Department <br /> COJJ N T Y <br /> Time In: 10.05 am <br /> Time Out: 10:35 am <br /> Food Program Official Inspection Report <br /> Name of Facility: DENISE'S FARMERS MARKET Date: 08/14/2018 <br /> Address: 950 W MANTHEY RD, LATHROP 95330 <br /> Owner/Operator: EASTBURN, DENISE Telephone: <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: INSPECTION/REINSPECTION (Chargeable) <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The sliced cheese at the 2 door prep is 45F and the pastrami is 43F. Maintain cold food at 41 F or below. <br /> 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 /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Facility obtained chlorine sanitizer strips by mistake, but is using a quat sanitizer. Obtain quat sanitizer <br /> test strips by 1 week. <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. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <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: 122°F <br /> Quaternary Ammonia(QA): 400 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> sliced cheese @ 2 door prep--45.00°F ribs--101.00°F--ribs on top: 101F <br /> ribs on bottom: 123F <br /> Per employee: put out at 7:30am <br /> Actively re-heating <br /> Re-heat to 165F prior to service to customers <br /> walk-in--39.00°F chili-hot hold--143.00°F <br /> pastrami @2 door prep--43.00°F meat at hot hold--170.00°F <br /> NOTES <br /> This is a re-inspection from the routine inspection conducted 7-31-18 <br /> FA0000270 PRO161363 SC333 08/14/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />