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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> .r{ � Vrept�+fSS grows hire, Time In: 12-42 pm <br /> Time Out: 1:42 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: DF DONUTS Date: 09/13/2022 <br /> Address: 1664 E MARCH LN, STOCKTON 95210 <br /> Owner/Operator: HAKVIMEAN, SI Telephone: <br /> Program Element: 1623-RESTAURANT/BAR 1-20 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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:Observed donut with mascarpone filling at front counter display at room temp. Per employee the donut <br /> trays are rotated every 30 minutes between the front counter display and the 1 dr Atosa. No record/documentation was <br /> available during the inspection. The filling of the donuts inside the 1 dr Atosa was 59 F. Discontinue this practice and <br /> maintain PHFs at 41 F or below at all times or use time as the public health control, maintain records, and do not exceed 4 <br /> hour max hold time. Corrected,there will be a display only donut(s)at the front counter and the rest will be kept refrigerated. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:Observed trays being washed at front counter hand sink with detergent during the inspection. <br /> Discontinue this practice and follow proper warewashing produce and wash, rinse, sanitize, and air dry utensils at the 3 <br /> comp sink. Provided warewash sticker to employee. Corrected on site,went over proper warewashing produce with <br /> employees, blender cups can be rinsed between uses at water station as long as allergens are kept separated and then the <br /> cups are washed, rinsed, and sanitized every 4 hours. <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:The paper towel dispensers at the front counter and kitchen hand sinks were empty. Provide paper <br /> towels in dispensers today. <br /> Observed utensils stored in kitchen hand sink. Remove utensils from sink and keep hand sinks available for hand washing <br /> at all times. Correct today. <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(17) <br /> FA0026095 PR0546132 SCO01 09/13/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 3 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 />