Laserfiche WebLink
SANJOAQUI Environmental Health Department <br /> 0 !�-L` COU T Time In: 9.31 am <br /> € Time Out: 10:35 am <br /> c,Foa�'`r Erectness grows Frere, <br /> Mobile Food Facility Service Request Inspection Report <br /> Name of Facility: EXPRESS KITCHEN Date: 08/09/2022 <br /> Address: 730 S CALIFORNIA , STOCKTON 95203 <br /> Requestor: RENE&ALMA MEDINA, EXPRESS KITCHEN Telephone: (209)456-9000 <br /> Program Element: 1601 -FOOD PLAN CHECK Request#: SR0084505 <br /> Inspection Type: 523-Plan Check/Report Review <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:A food manager's certificate was not available during the inspection. <br /> One person is required to have a food manager certification 60 days from start of operation.All employees who will be <br /> handling food are required to obtain the 3-year Food Handler Certification within 30 days from date of hire. Provide a copy of <br /> the food manager's certificate to cmuro@sjgov.org, or 209-561-8923 within 60 days. <br /> CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br /> assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an <br /> employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, <br /> 2011 shall obtain a Food Handler Card within 30 days(113948). <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The 1-dr cooler and 1-dr prep cooler were observed at 43 F and 49 F.Adjust units to maintain 41 F. <br /> Correct today. <br /> ---------------------------- <br /> The steam table's hot holding temperature was 124 F. Provide 135 F or higher to ensure proper hot holding temperatures. <br /> Correct today. <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 <br /> OBSERVATIONS:Observed the incorrect type of test stripts. Obtain sanitizing test strips to ensure sanitizing solution has a <br /> concentration of 100-200 PPM chlorine or 200-400 PPM quat for proper sanitation of food preparation and contact <br /> surfaces, dishes and utensils. Correct prior to operation. <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 /> SR0084505 SC523 08/09/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 2 Mobile Food Facility Service Request Inspection Report <br />