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Environmental Health Department <br />Time In: <br />11:48 am <br />10:40 am <br />Time Out: <br />Program Element: 1623 - RESTAURANT/BAR 1-20 SEATS <br />Telephone: Owner/Operator: ING, SOPAUL <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 1506 WEST LN, STOCKTON 95205 <br />Date: 04/26/2022Name of Facility: DOUGHNUTS TO GO <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br />OBSERVATIONS: The 1 dr Magic Chef mini cooler was 54 F, only non dairy creamer and whipped cream is stored inside. <br />Provide 41 F or below. Corrected on site, the temp control was turned down and the inside thermometer read 46 F at the <br />end of the inspection. Submit picture that the Magic Chef mini cooler is at 41 F or below to dafonskaia@sjgov.org within 3 <br />days if it will continue to have whipped cream and other PHFs stored inside. If picture is not received by 4/29/22 then there <br />will be a chargeable re-inspection. <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 /> #6 Handwashing Facilities Supplied and Accessible <br />OBSERVATIONS: A blender rinser was in the front area hand sink and was used to clean blenders at the hand sink. <br />Handwashing facilities must be accessible at all times for handwashing. Remove blender rinser. Corrected on site. <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 /> #8 Use of Time as a Public Health Control <br />OBSERVATIONS: The ham and cheese croissant and sausage roll kolache were stored at room temperature at the front <br />counter. The manager said they rotate the food items every 2-3 hours but no time log/documentation was provided. <br />Manager said that the food items were placed there at 10 AM and that they close at 2 PM. Maintain a time log or <br />records/documentation when using time as the public health control, do not exceed 4 hour max hold time. Correct today and <br />email picture of correction to dafonskaia@sjgov.org within 1 week. <br />CALCODE DESCRIPTION: When time only, rather than time and temperature is used as a public health control, records and <br />documentation must be maintained (114000) <br />Page 1 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0001618 PR0160381 SC001 04/26/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD