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Environmental Health Department <br />Time In: <br />10:30 am <br />10:05 am <br />Time Out: <br />Program Element: 1613 - FOOD EST 501-1000 SQ FT W/O SEATING <br />Telephone: (209) 478-7564 Owner/Operator: ST BASIL GREEK ORTHODOX CHURCH <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 920 W MARCH LN, STOCKTON 95207 <br />Date: 09/09/2022Name of Facility: ST BASIL GREEK ORTHODOX CHURCH <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 /> #21 Hot and Cold Potable Water Not Available <br />OBSERVATIONS: The hand wash sink in the men's restroom was 88 F. Adjust the hand wash sink water temperature to <br />maintain 100 - 108 F as it is a non-adjustable faucet. Correct 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 /> #38 Approved / Sufficient Ventilation and Lighting <br />OBSERVATIONS: One light in hood was non-operational. Repair/replace light so that it is in good working order. Correct <br />within three days. <br />CALCODE DESCRIPTION: Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by <br />the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation <br />to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a <br />light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas <br />to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed <br />shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) <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 /> 50 130 <br /> 105 <br />Michael Rodarakis <br />OVERALL INSPECTION NOTES AND COMMENTS <br />Hand sink -- Women's restroom -- 101.00º F Two door Traulsen reach-in cooler -- 41.00º F <br />Mop sink -- 122.00º F Prep sink -- 120.00º F <br />Walk-in cooler -- 41.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0002872 PR0162433 SC001 09/09/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD