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Environmental Health Department <br />Time In: <br />11:10 am <br />10:35 am <br />Time Out: <br />Program Element: 1614 - FOOD EST>1001 SQ FT W/O SEATING <br />Telephone: (209) 957-2253 Owner/Operator: MAKIN CAKE LLC <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 128 LINCOLN CENTER , STOCKTON 95207 <br />Date: 04/06/2022Name of Facility: NOTHING BUNDT CAKES <br />Food Program Official Inspection Report <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 /> #5 Hands Clean/Properly Washed/Proper Glove Use MAJOR <br />OBSERVATIONS: Employees observed washing hands then drying with a cloth towel. No single service towels are <br />available. Dry hands with single service towels or air dryer. <br />CALCODE DESCRIPTION: Employees are required to wash their hands: before beginning work before handling food / equipment / <br />utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready <br />to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, <br />113961, 113968, 113973 (b-f)) <br /> #6 Handwashing Facilities Supplied and Accessible MAJOR <br />OBSERVATIONS: No single service towels are available at the hand wash sinks in the prep area and near the 3 comp sink. <br />Cloth towels are available to dry hands. This is not acceptable. Refill the dispensers immediately. COS <br />CALCODE DESCRIPTION: Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br />maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of <br />utensils and equipment. (113953, 113953.1, 114067(f)) <br /> #21 Hot and Cold Potable Water Not Available MAJOR <br />OBSERVATIONS: The water heater is not working. The repairman is at the facility fixing the water heater. Provide water at <br />a minimum temperature of 120F. Water was retested at a later time and was 103 F. <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 />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 400 <br /> 103 <br /> 100 <br />Michael Robinson November 13, 2024 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />Page 1 of 2EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0022578 PR0539483 SC001 04/06/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com