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Environmental Health Department <br /> SQN�IOAQUIN . <br /> I —COUNTY— Time In: V40 am <br /> � dW—ar Time Out: 9:30 am <br /> cstmau`"T Greatness grows here. <br /> Food Program Service Request Inspection Report <br /> Name of Facility: TOOT SWEETS BAKERY CAFE Date: 07/01/2021 <br /> Address: 4755 QUAIL LAKES DR , STOCKTON 95207 <br /> Requestor: MONICA JOHNSON, TOOT SWEETS BAKERY CAFE Telephone (916)923-8891 <br /> Program Element: 1602 - FOOD CONSULTATION Request#: SR0083916 <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 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:A food safety certificate shall be obtained by 60 days from today. <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 large food displays with baked goods are not cold enough. Maintain at 41 F or lower, immediately. <br /> Oatmeal not hot enough at 131 F. Maintain hot foods at 135 F or higher. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41145°F or at or above 135°F.(113996, 113998, <br /> 114037, 114343(a)) <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS: Dishwasher is currently not sanitizing. Call tech for service. Chlorine level for dishwasher shall be at least <br /> 50 ppm. Meanwhile rinse all utensils that go thru the dishwasher with 100 ppm chlorine(at 2 comp sink)for 30 seconds or <br /> longer, then air dry. <br /> 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 <br /> use. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized.(113984(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 /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS: Hot water is not hot enough at 118 F. Adjust water heater to 120 F or higher. <br /> One rest room lacks hot water. Adjust water heater under sink to at least 100 F. <br /> CALCODE DESCRIPTION:An adequate,protected,pressurized, potable supply of hot water and cold water shall be provided at all times. <br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> FA0002620 SR0083916 SCO61 07/01/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 3 Food Program Service Request Inspection Report <br />