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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> .r{ � 7fa�p[r+85S grows here. Time In: 11:05 am <br /> Time Out: 11:45 am <br /> Food Program Official Inspection Report <br /> Name of Facility: YOGURTLAND Date: 07/14/2021 <br /> Address: 5765 PACIFIC AVE, STOCKTON 952075168 <br /> Owner/Operator: 3481 LOADSTONE DRIVE Telephone: (310)391-4853 <br /> Program Element: 1623-RESTAURANT/BAR 1-20 SEATS <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Lack of food safety certificate. Obtain one by 60 days and email copy to your inspector. <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:The toppings dispenser and the 2 door cooler are not cold enough. Maintain all potentially hazardous <br /> foods at 41 F or lower at all times. <br /> NOTE: The only potentially hazardous food at the topping line is the whipped topping. It is currently stored in a frozen bin. <br /> Make sure to change can every 4 hours. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 123°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 123°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> topping cooler--front 49.00°F 2 door cooler back--46.00°F <br /> dispenser#7--40.00°F dispenser#8--37.00°F <br /> dispeser#2--37.00°F dispenser#3--38.00°F <br /> dispenser#5--38.00°F walk in--back--41.00°F <br /> dispenser#6--41.00°F dispenser#4--36.00°F <br /> dispenser#1 --40.00°F <br /> FA0019539 PR0529418 SCO01 07/14/2021 <br /> EHD 16-23 Rev.09/16/2020 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 />