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Environmental Health Department <br />Time In: <br />10:44 am <br /> 8:54 am <br />Time Out: <br />Program Element: 1626 - RESTAURANT/BAR 101 + SEATS <br />Telephone: (209) 943-2000 Owner/Operator: PORT CITY LLC DBA ST. JOESEPH'S MEDICAL CENTER <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 1800 N CALIFORNIA ST, STOCKTON 95204 <br />Date: 05/17/2022Name of Facility: ST JOSEPHS HOSPITAL <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 <br />OBSERVATIONS: The veggie patties in the 2 dr Metro C5 warmer were 112-120 F. Per director of nutrition services the <br />patties were cooked around 8-8:30 AM and may have cooled prior to being stored inside warmer. Provide 135 F or higher <br />for hot holding of PHFs. Corrected on site, veggie patties were reheated in steamer to 210 F prior to being placed back into <br />the warmer. <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 /> #21 Hot and Cold Potable Water Not Available <br />OBSERVATIONS: The water at the nonadjustable hand sink in the kitchen was 111 F. Provide warm water between <br />100-108 F. Corrected on site, it was 107 F. <br />The right nonadjustable hand sink in the men's restroom was 120 F and the right nonadjustable hand sink in the women's <br />restroom was constantly fluctuating between 92-104 F. Provide consistent warm water between 100-108 F at these <br />nonadjustable hand sinks today. <br />The water at 1 and 2 comp sinks in the cold room and in the kitchen near the prep areas was 106-115 F. Per director of <br />nutrition services some of the sinks in the kitchen might share water heaters with psych units. Also that the sinks are not <br />used for food prep as all food arrives pre washed/prepped and the sinks are only used as dump sinks currently. Provide hot <br />and cold water with hot water at 120 F minimum at these sinks today. <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 />Page 1 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0003761 PR0160504 SC001 05/17/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD