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SANOAQU I N Environmental Health Department <br /> COU NI T Y I Y Time In: 1120 am <br /> Time Out: 11:52 am <br /> Creorness grow$ here, <br /> Food Program Service Request Inspection Report <br /> Name of Facility: EL DORADO PURE WATER Date: 01/29/2020 <br /> Address: 8032 N ELDORADO ST, STOCKTON 95210 <br /> Requestor: SOUS, SAMUL, EL DORADO PURE WATER Telephone: (209)472-7772 <br /> Program Element: 1601 -FOOD PLAN CHECK Request#: SR0081642 <br /> Inspection Type: 523-Plan Check/Report Review <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:Owner or operator does not have a food safety certificate. Owner or operator must take a food safety <br /> class/exam within 60 days and provide a copy of the certificate to this department. <br /> All other employees must obtain a food handler card within 30 days of employment and maintain records 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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Refrigeration units are not on at this time. Make sure refrigeration units maintain 41 F or below when in <br /> use, and make sure they have thermometers. <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:Obtain testing strips for monitoring sanitizers. Correct prior to operating. <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 /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Set up containers of sanitizers for wiping cloths to keep when not in use. <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 /> FA0002737 SR0081642 SC523 01/29/2020 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program Service Request Inspection Report <br />