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Environmental Health Department Time In: 12:30 pm 11:20 am Time Out: Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS Telephone: Owner/Operator: BHATIA, GAGANDEEP Inspection Type: ROUTINE INSPECTION - Operating Permit Address: 190 COMMERCE AVE, MANTECA 95336 Date: 05/02/2022Name of Facility: SOURDOUGH & CO Reinspection on or after: 05/16/2022 Food Program Official Inspection Report 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. #7 Hot and Cold Holding Temperatures MAJOR OBSERVATIONS: Rt 2 D true reach in cooler/ under prep table at the front counter/ front prep line has temp at 51F. Rt 2 D true reach in cooler/ under prep table at the front counter/ back prep line has temp at 45F. Many food items placed on both cooling units have temp varying from 45F to 48F. Provide 41F or below to the food items and the cooling units today. CALCODE DESCRIPTION: Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) #11 Reheating Procedure for Hot Holding MAJOR OBSERVATIONS: The back warmer, used to reheat the the prepackaged precooked soup bags, has water temp at 134F. As per manufacturer instruction, soup bags need to be heated in boiling water till reaching 165F. Reheat food to 165F for at least 15 seconds today then place food on the hot hold. Repeated violation. CALCODE DESCRIPTION: Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be brought to a temperature of 165#F. (114014, 114016) #1 Demonstration of Knowledge OBSERVATIONS: I could not verify all employees food handler cards. Provide cards with 30 days. CALCODE DESCRIPTION: All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1) Any food handler hired after June 1, 2011 shall obtain a Food Handler Card within 30 days (113948). #5 Hands Clean/Properly Washed/Proper Glove Use OBSERVATIONS: Some newly hired employees don't practice washing hands when they change gloves. Wash hands with hot water and soap between tasks today and regularly after. I coach employees on the importance of washing hands regularly. CALCODE DESCRIPTION: Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f)) Page 1 of 4EHD 16-23 Rev. 09/16/2020 Food Program OIR FA0025607 PR0545011 SC001 05/02/2022 1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD