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ur I Environmental Health Department <br /> 41 t: SAN-6-JOAQU <br /> 0 fir : C(--)LJ ( Y Time In: 1:30 pm <br /> Time Out: 2:00 om <br /> r'�JFOSx'tYY Greatness grows here. <br /> Food Program Service Request Inspection Report <br /> Name of Facility: HABANERO HOTS Date: 07/09/2021 <br /> Address: 1024 VICTOR RD , LODI 95240 <br /> Requestor: JOHN DE NIGRIS, HABANERO HOTS Telephone: (209)401-2989 <br /> Program Element: 1601 -FOOD PLAN CHECK Request#: SR0083444 <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:Did not observe a food safety certificate. Provide a copy a current food safety certificate withe 2 week to <br /> this department. <br /> All other employees must obtain a food handler card within 30 days of employment and maintain copies at the facility. <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:prep table/steam table not on. Make sure it maintains 135 F in all potentially hazardous foods stored on <br /> it. <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:Did not test the dishwashers. Make sure the dishwashers operate with the sanitizing level. <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 /> 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: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> air--walk in freezer--0.00°F air--walk in cooler--40.00°F <br /> CO2--box car--137.000 L <br /> FA0000130 SR0083444 SC523 07/09/2021 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program Service Request Inspection Report <br />