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Program Element: 1602 - FOOD CONSULTATION <br />Telephone: (209) 943-1200 Requestor: WASIM A QAZI, RAHM INC DBA EDIBLE ARRANGEMENTS #879 <br />Inspection Type: 061 - CONSULTATION <br />Address: 135 N HUNTER ST , STOCKTON 95202 <br />Date: 08/23/2022Name of Facility: EDIBLE ARRANGEMENTS - 879 <br />Food Program Service Request Inspection Report <br />10:10 am <br /> 9:36 am <br />Time Out: <br />Time In: <br />Request #: SR0085673 <br />Environmental Health Department <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization Major <br />OBSERVATIONS: The sanitizing solution in the ware wash sink and sanitizing solution bucket were showing insufficient <br />concentration of chlorine. Provide chlorine concentration between 100 - 200 Parts Per Million (PPM) for proper sanitation. <br />Corrected on Site. <br />CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(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 /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: Strawberries were 43 F and pineapples were 44 F inside the fruit prep cooler. The fruit prep cooler was <br />observed at 40 F. Frequently check temperatures on food items held in the fruit prep cooler to ensure temperatures are <br />maintained at 41 F or below. Discard food items held longer than four hours at higher than 41 F temperatures. Correct <br />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 /> #43 Toilet Facilites Clean/ Supplied/ Maintained <br />OBSERVATIONS: The restroom door has a self-closing device, however it is in disrepair due to a detached part. Repair or <br />replace the self-closing device within seven days. <br />CALCODE DESCRIPTION: Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a <br />well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet <br />facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in <br />establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276) <br />OVERALL INSPECTION NOTES AND COMMENTS <br />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 100 120 <br /> 100 <br />Heidi Hill April 06, 2027 <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program Service Request Inspection Report <br /> SR0085673 SC061 08/23/2022