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��p ` = SANtJOAQUIN Environmental Health Department <br /> g <br /> Time Ire R'AO nm <br /> —COUNTY— <br /> \ �y Time Out: 9:20 am <br /> �+�,Fo� ✓ Greotness grows here. <br /> Food Program Service Request Inspection Report <br /> Name of Facility: TASTE OF BAE Date: 07/26/2021 <br /> Address: 5308 PACIFIC AVE, STOCKTON 95207 <br /> Requestor: TYANNAH STRONG, TASTE OF BAE Telephone (510) 850-4659 <br /> Program Element: 1602 - FOOD GONSULTATION Request#: SR0083977 <br /> Inspection Type: 061 -CONSULTATION <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 roodbome 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 safety certificate shall be available for owner by 60 days and food handler cards for all employees <br /> by 30 days. <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS: Soap dispenser is not working. Repair, immediately. <br /> CALCODE DESCRIPTION.,Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair.(113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of <br /> utensils and equipment.(113953, 113953.1, 114067(()) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS: Food warmers are not currently on. Make sure to keep food at 135 F or higher at all times. <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 /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS:When food bags are open, contents shall be stored inside sealed and labeled containers. <br /> CALCODE DESCRIPTION:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br /> above the floor on approved shelving.(114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b)) <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS: Provide sanitizer test strips <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.(114067(fg), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> FA0002895 SR0083977 SCO61 07/26/2021 <br /> EHO 16-23 Rev.09/16/2020 Page 1 of 3 Food Program Service Request Inspection Report <br />