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SAN J O A Q U I N Environmental Health Department <br /> ` <br /> COUT Time In: 10:55 am <br /> Time Out: 11:45 am <br /> i�C1FaR'' Greo[ness grows he <br /> Food Program Service Request Inspection Report <br /> Name of Facility: FONDITA Date: 10/20/2022 <br /> Address: 2708 COUNTRY CLUB BLVD , STOCKTON 95204 <br /> Requestor: LILIA GONZALEZ/MARIA ALVARADO, FONDITA Telephone: (209)481-3172 <br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0085891 <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 manager's certificate was not available during the inspection. Provide a copy of a valid 5-year <br /> food manager's certificate to (baker@sjgov.org within 60 days of permit issuance. <br /> All other employees should obtain 3-year Food Handler Card within 30 days from date of hire. <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 /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:The prep sink and three compartment sink were observed at 118 F. Adjust hot water heater so that hot <br /> water is a minimum of 120 F at the prep sink and three compartment sink. Correct prior to operation. <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 /> #39 Thermometers Provided/Accurate/Easily Visible <br /> OBSERVATIONS:The one door True reach-in cooler and the three door prep top reach-in cooler were lacking <br /> thermometers. Provide a thermometer for the cooler and place in an easily visible location inside. Correct prior to operation. <br /> CALCODE DESCRIPTION:An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be <br /> available to the food handler. A thermometer+/-2#F shall be provided for each hot and cold holding unit of potentially hazardous foods <br /> and high temperature warewashing machines. (114157, 114159) <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: 118°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FA0012606 SR0085891 SC061 10/20/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 2 Food Program Service Request Inspection Report <br />