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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> 7fa�p[r+85S grows here. Time In: 1132 am <br /> Time Out: 12:54 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: CSS KITCHEN Date: 03/08/2022 <br /> Address: 4368 N SUTTER ST, STOCKTON 95204 <br /> Owner/Operator: J WILLIAMS EVENTS INC Telephone: (209)271-5586 <br /> Program Element: 1626-RESTAURANT/BAR 101 +SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 03/15/2022 <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:The chicken, ribs, rice, and patties were between 90-116 F. Per owner they were finished cooking <br /> between 10:30-11 AM and are reheated to order and discarded after service. Maintain PHFs at 135 F or above for hot <br /> holding or 41 F or below for cold holding. If time will be used as the public health control instead then maintain <br /> documents/records for PHFs including the time the PHFs are finished being prepped and the discard time that can be a max <br /> of 4 hours from the start of the hold time. Corrected on site,the food items will be discarded at the end of service. <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Observed 1 expired food handler card. Provide valid food handler card within 1 week. <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:Per owner the Evolve Concentrated Bleach Tablets with linen breeze scent were bought to replace the <br /> quaternary ammonia tablets that were used previously. On tablet container the uses of the tablets were for washing <br /> machines,toilets, and other hard surfaces. Do not use the Evolve Bleach Tablets for sanitizing utensils/equipment and mix <br /> bleach with water and provide at least 100 ppm chlorine or use other approved sanitizer for sanitizing kitchen <br /> utensils/equipment. Corrected on site, bleach was available on site and no warewashing was being done during the <br /> inspection. <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 /> FA0012345 PR0515773 SCO01 03/08/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 4 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD <br />