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Program Element: 1602 - FOOD CONSULTATION Telephone: (916) 923-8891 Requestor: MONICA JOHNSON, TOOT SWEETS BAKERY CAFE Inspection Type: 061 - CONSULTATION Address: 4755 QUAIL LAKES DR , STOCKTON 95207 Date: 07/01/2021Name of Facility: TOOT SWEETS BAKERY CAFE Food Program Service Request Inspection Report 9:30 am 8:30 am Time Out: Time In: Request #: SR0083916 Environmental Health Department VIOLATIONS AND CORRECTIVE ACTIONS 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; 113700. All violations must be corrected within specified timeframe. Violations that are classified as "MAJOR" pose an immediate threat to public health and have the potential to cause foodborne illness. All major violations must be corrected immediately. Non-compliance may warrant immediate closure of the food facility. #1 Demonstration of Knowledge OBSERVATIONS: A food safety certificate shall be obtained by 60 days from today. CALCODE DESCRIPTION: All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1) Any food handler hired after June 1, 2011 shall obtain a Food Handler Card within 30 days (113948). #7 Hot and Cold Holding Temperatures OBSERVATIONS: The large food displays with baked goods are not cold enough. Maintain at 41 F or lower, immediately. Oatmeal not hot enough at 131 F. Maintain hot foods at 135 F or higher. CALCODE DESCRIPTION: Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) #14 Food Contact Surfaces Sanitized or Warewashing Sanitization OBSERVATIONS: Dishwasher is currently not sanitizing. Call tech for service. Chlorine level for dishwasher shall be at least 50 ppm. Meanwhile rinse all utensils that go thru the dishwasher with 100 ppm chlorine (at 2 comp sink) for 30 seconds or longer, then air dry. Saw a wet towel on the counter. All wet/in use towels shall be stored in solution of 100 ppm chlorine when they are not in use. CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141) #21 Hot and Cold Potable Water Not Available OBSERVATIONS: Hot water is not hot enough at 118 F. Adjust water heater to 120 F or higher. One rest room lacks hot water. Adjust water heater under sink to at least 100 F. CALCODE DESCRIPTION: An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) Page 1 of 3EHD 16-23 Rev. 09/16/2020 Food Program Service Request Inspection Report FA0002620 SR0083916 SC061 07/01/2021