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S A K J OA Q U I N Environmental Health Department COUNTY Greotness grows here. Time In: 1036 am Time Out: 11:24 am Food Program Official Inspection Report Name of Facility: DOS HERMANOS MARKET Date: 01/13/2022 Address: 603 S CENTRAL AVE, LODI 95240 Owner/Operator: ANAYA, VICTOR&GERARDO Telephone: (209)339-4958 Program Element: 1619-RETAIL MKT>1000 SQ FT(=/>2 DEPTS) Inspection Type: INSPECTION/REINSPECTION (Chargeable) Reinspection on or after: 02/03/2022 VIOLATIONS AND CORRECTIVE ACTIONS 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; 113700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health and have the potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of the food facility. #6 Handwashing Facilities Supplied and Accessible OBSERVATIONS:Lacking hand sink in meat department area. Observed stub out under prep table where there used to be a hand sink. Per employee the hand sink was damaged so they removed it. Provide hand sink in meat department with splashguards that are atleast 6 in. high and extend from back to front if the sink is within 2 ft of meat cutting equipment. Provide soap and paper towel dispensers for hand sink. Correct within 3 weeks. CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(0) #14 Food Contact Surfaces Sanitized or Warewashing Sanitization OBSERVATIONS:Lacking proper warewashing for 2 comp sink. Proper procedure is as follows,first food debris from utensils/equipment is scraped into a refuse receptacle. Next utensils are washed in the the wash compartment of the sink with a detergent solution with the water being 100 F minimum.After washing utensils are immersed in the rinse compartment that is filled with warm clean water. Next place utensils on clean drainboard after rinsing and fill a clean compartment with minimum 100 ppm chlorine sanitizing solution and submerge utensils in the sanitizing solution for 30 seconds minimum.Air dry utensils in a clean location after sanitizing. Provide proper warewashing and stopper for sink compartments. Correct today. CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a,b, d), 114117, 114125(b), 114135, 114141) #27 Food Protected from Contamination OBSERVATIONS:Observed wiping cloth in flour container under counter. Remove wiping cloth immediately and store wiping cloths separate from food items to protect food from contamination. Observed scoop handle on top of sugar in container. Store scoop with handle up to protect food from contamination. Correct today. Observed a can with label on used for scoop and a bowl used as scoops for flour containers. Provide scoops with handles. Correct today. CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a, b, c,d, t), 113986, 114060, 114067(a, d,e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c)) FA0000430 PRO161898 SC333 01/13/2022 EHD 16-23 Rev.09/16/2020 Page 1 of 3 Food Program OIR 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD