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ll � � oA f� I N Environmental Health Department <br /> Irl �J <br /> IC U hI T Y Time ln: 8.18 am <br /> Time Out: 8:54 am <br /> ` Greorness grows here. <br /> .- <br /> Food Program Service Request Inspection Report <br /> Name of Facility: PAPA'S POKE& DELI Date: 11/15/2021 <br /> Address: 18835 E HWY 26 ST , LINDEN 95236 <br /> Requestor: KEVIN HOLTBERG, MIKE SMITH ENGINEERING Telephone: (209)334-2332 <br /> Program Element: 1601 -FOOD PLAN CHECK Request#: SR0083504 <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:Lacking food safety certificate. Provide within 60 days of obtaining permit. Provide food handler cards for <br /> all other employees within 30 days of hiring. <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 2 dr Avantco reach-in was 42 F. Provide 41 F or below prior to storing potentially hazardous food <br /> items in cooler. <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: needed Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 126°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 101 OF <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> mop sink--kitchen--126.00°F 2 dr Avantco reach-in--kitchen--42.00°F <br /> 3 comp sink--126.00°F prep sink--128.00°F <br /> hand sink--kitchen--101.00°F <br /> NOTES <br /> Plan Check Final Re-inspection. <br /> Water was available in kitchen. <br /> Chlorine test strips and bleach available on site. <br /> Splash guard for prep sink and soap and paper towel dispensers for kitchen hand sink were provided. <br /> The restroom door was self-closing and the hand wash sticker was posted. <br /> Facility will have 18 seats. <br /> FA0004103 SR0083504 SC523 11/15/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 2 Food Program Service Request Inspection Report <br />