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Time In: 12:45 pm <br /> Time Out: 1:30 pm <br /> San Joaquin County <br /> q :X Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone: (209)468-3420 Fax: (209) 464-0138 Web:www.s*aov.org/ehd <br /> Food Program Official Inspection Report <br /> Name of Facility: ARTESIAN NATURAL FOODS INC Date: 11/03/2016 <br /> Address: 145 LINCOLN CENTER , STOCKTON 95207 <br /> Owner/Operator: BRENNAN, MICHAEL J & LESLIE J Telephone: (209) 483-0255 <br /> Program Element: 1615 - RETAIL MKT 301-2000 SQ FT(PREPKGD/LTD PREP) <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 /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS: Hot water is not hot enough at 118 F. Shall be 120 F or higher. <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 /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS: Floor sinks are not clean. Clean weekly. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> #34 warewashing Facilites Maintained <br /> OBSERVATIONS: Chlorine test strips not available. Provide by 1 week. Keep chlorine level at 100 ppm when sanitizing. <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 /> 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: 118°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 118°F <br /> FOOD ITEM --LOCATION --TEMP°F--COMMENTS <br /> walk in--41.00° F open case--41.00° F <br /> 1 door turbo with probiotics--45.00°F <br /> NOTES <br /> No comment entered. <br /> FA0014660 PR0521581 SCO01 11/03/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />