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SANJOAQUI Environmental Health Department <br /> 0 !�-L` COU T Time In: 10-35 am <br /> € Time Out: 11:45 am <br /> c,Foa�'`r Erectness grows Frere, <br /> Food Program Service Request Inspection Report <br /> Name of Facility: KLEANEATZ MARKET& BAKERY Date: 11/16/2020 <br /> Address: 222 W RIVER RD , RIPON 95366 <br /> Requestor: BRIAN ROSENBERZER,API Telephone: (209)577-4661 <br /> Program Element: 1601 -FOOD PLAN CHECK Request#: SR0081975 <br /> Inspection Type: 523-Plan Check/Report Review <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:Per facility, one food manager certificate will be required within 60 days and the rest of the employees, <br /> handling food, require to provide food handler cards within 30 days of the date of hiring. <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:All new open case produce coolers are turned on just before my inspection. Provide 41 F or below for all <br /> cooling units before operating. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:High temp dish washer is not providing 160F on utensils surfaces. Provide 160F on utensils surfaces <br /> before operating.Also you can use the 3 comp sink for manual washing with QUAT 200 ppm for sanitization till repair. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a,b, d), 114117, 114125(b), 114135, 114141) <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:facility will be using QUAT for sanitization. QUAT test strips are not available. Provide QUAT test strips <br /> before operating. <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. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> SR0081975 SC523 11/16/2020 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 3 Food Program Service Request Inspection Report <br />