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SANOAQU I N Environmental Health Department <br /> COU NI T Y I Y Time In: 8.55 am <br /> Time Out: 9:40 am <br /> Crtorness grow$ here, <br /> Food Program Service Request Inspection Report <br /> Name of Facility: GHIRARDELLI CHOCOLATE COMPANY Date: 09/27/2021 <br /> Address: 1015 PROMONTORY PKWY, TRACY 95377 <br /> Requestor: IAN TALLON, NORTHERN SUN ASSOCIATES Telephone: (650)871-1962 <br /> Program Element: 1601 -FOOD PLAN CHECK Request#: SR0083454 <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:One person shall obtain the 5 year Food Safety Certificate (also called the Food MAnager)within 60 <br /> days. Once obtained, e-mail or text a photo to Kadeanne Linhares(klinhares@sjgov.org/209-616-3025). <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:The dish machine is not reaching 160F at the final rinse. <br /> Do not use the dish machine until it reaches 160F at the final rinse (obtain and use thermolabels to check proper function). <br /> Correct prior to opening (or use the 3-comp sink for manual warewashing:wash-rinse-sanitize-air dry). <br /> Submit a photo of correction to e-mail or text a photo to Kadeanne Linhares(klinhares@sjgov.org/209-616-3025). <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: needed Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 400 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 3 door True freezer---1.70°F 1 door Delfield(Ref#3)--24.00°F <br /> mop sink--120.00°F restroom hand sinks(x2)--100.00°F <br /> 2 door Delfield(Ref#1)--38.00°F 2 door Kintera--44.00°F--Re-checked at 41 F <br /> 2 door Traulsen freezer(#2)--11.00°F 3 drawer ice cream freezer--11.00°F <br /> SR0083454 SC523 09/27/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 2 Food Program Service Request Inspection Report <br />