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SANJOAQUI Environmental Health Department <br /> ,n ` _k .�` COUNT Timeln: 11-12am <br /> Imo€ Time Out: 11:55 am <br /> c,Foa�'`r Erectness grows Frere, <br /> Food Program Service Request Inspection Report <br /> Name of Facility: SOURDOUGH AND CO Date: 01/10/2022 <br /> Address: 2829W MARCH LN , STOCKTON 95209 <br /> Requestor: ELIAS HERMOSILLO, DESIGN BUILD DRAFTIN Telephone: (916)502-5288 <br /> Program Element: 1601 -FOOD PLAN CHECK Request#: SR0083535 <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:Owner or operator must take a food safety class/exam within 60 days of the date the permit is issued <br /> and provide this department with a copy of the certificate. <br /> All other employees must obtain a food handler card within 30 days of employment and maintain copies at the faciltiy. <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 /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Set up a sanitizing solution for the wiping cloths used more than once when operating. <br /> CALCODE DESCRIPTION:Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizes (114135, 114185.1 114185.3(d-e)) <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--2 one door freezerss--0.00°F air--2 door cooler--35.00°F <br /> air--4 prep coolers--40.00°F air--one door cooler--35.00°F <br /> bulk--back of the house--200.001 L air--coca cola cooler--41.00°F <br /> NOTES <br /> There are currently more than 137 pounds of carbon dioxide(CO2)cylinders at the facility. Please be aware that CO2 is an <br /> asphyxiant and is therefore considered a hazardous material subject to regulation under Chapter 6.95, Health and Safety <br /> Code, Division 20, The reportable quantity for CO2 is 137 pounds or 1,200 cubic feet in San Joaquin County(SJC). You will <br /> be placed into the SJC Environmental Health Program for Hazardous Material Business Plan (HMBP)and will be required to <br /> report your hazardous materials in the California Environmental Reporting System (CERS). For more information or to comply <br /> FA0023446 SR0083535 SC523 01/10/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 2 Food Program Service Request Inspection Report <br />