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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> t.. v•:v COUNTY <br /> 7fa�p[r+85S grows h$rB. Time ln: 1-00I� <br /> Time Out: 1:40 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: DELICATO VINEYARDS Date: 08/12/2020 <br /> Address: 12001 S HWY 99 , MANTECA 95336 <br /> Owner/Operator: DELICATO VINEYARDS Telephone: (209)824-3600 <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Walk in cooler temp is 47F. Provide 41 F or below today. <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 /> #38 Approved/Sufficient Ventilation and Lighting <br /> OBSERVATIONS:Walk in cooler light is not adequate. Provide adequate light in 1 week. <br /> CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases,heat,grease, vapors and smoke and be approved by <br /> the local building department. Canopy-type hoods shall extend 6"beyond all cooking equipment.All areas shall have sufficient ventilation <br /> to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window,an air shaft,or a <br /> light-switch activated exhaust fan,consistent with local building codes. (114149, 114149.1)Adequate lighting shall be provided in all areas <br /> to facilitate cleaning and inspection.Light fixtures in areas where open food is stored,served,prepared,and where utensils are washed <br /> shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: 160°F Water/Hot Water Ware Sink Temp: °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Left side hand sink--Wine tasting area--100.00°F Hand sink--Women rest room--107.00°F <br /> Walk in cooler/beverages--47.00°F Right side hand sink--Wine tasting area--101.00°F <br /> Hand sink--Men rest room--100.00°F <br /> NOTES <br /> Facility stopped the wine tasting due to COVID-19 pandemic. <br /> Facility is using Clorox spray bottle with chlorine 100 ppm to sanitize surfaces. <br /> FA0003867 PR0505063 SCO01 08/12/2020 <br /> EHD 16-23 Rev.08/10/2020 Page 1 of 2 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD <br />