Laserfiche WebLink
Time In: 9:39 am <br /> Time Out: 10:12 am <br /> aWIV San Joaquin County <br /> y Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> •'�q g= a`P.. Telephone: (209)468-3420 Fax: (209)464-0138 Web:www.sjgov.org/ehd <br /> LI FOR <br /> Food Program Official Inspection Report <br /> Name of Facility: KANDIS PIE & PASTRIES Date: 05/07/2015 <br /> Address: 27210S LAMMERS RD, TRACY 95376 <br /> Owner/Operator: TUSO, KANDI/STEVE Telephone: (209) 836-1367 <br /> Program Element: 1617 - RETAIL MARKET >1000 SQ FT W/ FOOD 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 /> #27 Food Protected from Contamination <br /> OBSERVATIONS: Raw eggs stored above ready-to-eat foods. Correct today. <br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a, b, c, d, f), 113986, 114060, <br /> 114067(a, d, e,j), 114069(x, b), 114077, 114089.1 (c), 114143(c)) <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS: Provide chlorine test strips in 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. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> OVERALL INSPECTION COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Kandi Tuso Expiration Date:August 20,2019 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 129°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM --LOCATION --TEMP°F--COMMENTS <br /> Walk-in--39.00° F <br /> NOTES <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code. If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: Kandi, Owner <br /> EH Specialist: MELISSA NISSIM Phone: (209)468-3168 <br /> FA0007831 PRO519229 SC001 05/07/2015 <br /> EHD 16-23 Rev.01/30/15 Page 1 of 1 Food Program OIR <br />