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Time In: 11:25 am <br />Time Out: 12:10 pm <br />San Joaquin County <br />Environmental Health Department <br />1868 East HazeIton Avenue, Stockton, CA 95205-6232 <br />Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sjgov.org/ehd <br />Food Program Official Inspection Report <br />Name of Facility: LA BOHEMIA #5H79999 Date: 12/14/2015 <br />Address: 731 S SACRAMENTO ST, LODI 95240 <br />Owner/Operator: ZAMORA, MONICA Telephone: (209) 263-9622 <br />Program Element: 1635 - MOBILE FOOD PREPARATION UNIT (MFPU) <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 foodbome 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: Sergio does not have food handler's card. Provide in 30 days. Submit by email ok (jwong@sjcehd.com) <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: Raw eggs at 50 F. Provide 45 F if still in shell, 41 F if opened. Corrected. <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 />#40 Proper Use and Storage of Wiping Cloths <br />OBSERVATIONS: Wet wipe cloth at griddle. Store wipe cloth in sanitizer bucket. This is a repeat. <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: Jose Hernandez Expiration Date: June 14, 2019 <br /> <br />Warewash Chlorine (Cl): 100 ppm Heat ° F Water/Hot Water Ware Sink Temp: 120 ° F <br /> <br />Quaternary Ammonia (QA): <br />PPm <br /> Hand Sink Temp: 105 °F <br />FOOD ITEM -- LOCATION -- TEMP ° F -- COMMENTS <br />2D cooler-- 41.000 F raw eggs in shell -- shelf above soda container with ice -- 50.00° F <br />NOTES <br /> <br />FA0016578 PR0519217 SC001 12/14/2015 <br />EHD 16-23 Rev. 06/30/15 Page 1 of 2 Food Program OIR