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SAN J U A Q U I N Environmental Health Department <br /> COUNTY <br /> G7reotness grows here, Time In: 10.11 am <br /> Time Out: 11:10 am <br /> Food Program Official Inspection Report <br /> Name of Facility: CORNER SCONE BAKERY Date: 07/23/2020 <br /> Address: 322 N CALIFORNIA ST, LODI 95240 <br /> Owner/Operator: GREEN,TERRIE Telephone: (209)747-3418 <br /> Program Element: 1623-RESTAURANT/BAR 1-20 SEATS <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Food manager certificate has expired. Provide a valid food manager certificate. <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 /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:Observed dust on fan over white residential refrigerator. Clean. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> #39 Thermometers Provided/Accurate/Easily Visible <br /> OBSERVATIONS:Thermometer is lacking for refrigerator under counter(front area). Provide. <br /> CALCODE DESCRIPTION:An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be <br /> available to the food handler. A thermometer+/-2#F shall be provided for each hot and cold holding unit of potentially hazardous foods <br /> and high temperature warewashing machines. (114157, 114159) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Terrie Ann Green Expiration Date:September 08,2014 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 119°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> residential referigerator(Kenmore) 41.00°F warm water--hand sink--100.00°F <br /> Atosta--reach-in under prep referigerator--40.00°F hot water--3 comp--119.00°F <br /> wahite residential referigerator--41.00°F display referigerator -41.00°F <br /> FA0000952 PRO160019 SCO01 07/23/2020 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 F 209 464-0138 1 www.sjcehd.com <br />