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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> t.. v•:v COUNTY <br /> .` prn <br /> 7fa�p[r+85S grows here. Time In: 2.00 <br /> Time Out: 2:35 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: POP'S BREAKFAST HOUSE/CAPS PIZZA Date: 02/08/2021 <br /> Address: 7628 PACIFIC Ave, STOCKTON 95207 <br /> Owner/Operator: UJS MANAGEMENT LLC Telephone: (209)957-2081 <br /> Program Element: 1626-RESTAURANT/BAR 101 +SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 02/22/2021 <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:Unable to review the food safety certificate. Have copy on site during re-inspection or email to <br /> mflohrschutz@sjgov.org <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:Walk in cooler is not cold enough at 45 F.Adjust to 41 F or lower by 1 week. <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:Sanitizer spray bottles are empty. Bottles shall be either refilled with 200 ppm quat(need one tablespoon <br /> of concentrated quaternary ammonium per 2 gallon of water)or provide new bottles with sanitizer.Also ok to use one <br /> tablespoon of bleach per gallon of water-100 ppm. <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 /> #22 Disposal of Sewage/Wastewater <br /> OBSERVATIONS:Employee placed mop bucket inside ware washing sink. This sink is only for food prep and utensil <br /> washing. Use mop basin at the exterior of building. <br /> CALCODE DESCRIPTION:All liquid waste must drain to an approved fully functioning sewage disposal system. (114197) <br /> FA0002654 PRO160862 SCO01 02/08/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 4 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 />