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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> .r{ � 7fa�pl r+fSS growshere. Time In: 10.06 am <br /> Time Out: 10:36 am <br /> Food Program Official Inspection Report <br /> Name of Facility: CATERING &EVENTS BY FARRUKH Date: 11/08/2022 <br /> Address: 910 S CHEROKEE LN, LODI 95240 <br /> Owner/Operator: HASHMI, FARRUKH Telephone: <br /> Program Element: 1681 -COMMISSARY(VEHICLE/CART) <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:The kitchen hand sink was partially blocked by a trash can. Keep hand washing facilities accessible at all <br /> times when operating. <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(0) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Farrukh Hashmi Expiration Date: February 15,2027 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 121 °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 2 dr Maximum--41.00°F hand sink--kitchen--100.00°F <br /> 3 comp sink--121.00°F hand sink--men's restroom--104.00°F <br /> NOTES <br /> Routine inspection. <br /> Probe thermometer and chlorine test strips available. <br /> Per operator they usually buy the food for their catering the day of the event or day before, if any food is stored on site then it <br /> is stored on the left side of the 2 dr Maximum. <br /> No food for catering was stored on site during the inspection. <br /> Only pots used for cooking are stored on site on a shelf otherwise when there is no event. <br /> Cambro boxes are used to keep food warm/cool when transporting food or when holding food for pick up. <br /> Chafers are rented for events when there will be service other times it is just delivered or pick up. <br /> Discussed report with Farrukh Hashmi, Operator. <br /> Catering log was available on site. <br /> No signature captured. <br /> Maintain a copy of this report on site when operating. <br /> FA0027048 PR0547552 SCO01 11/08/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 2 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 />