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Environmental Health Department <br />Time In: <br />12:22 pm <br />10:45 am <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: Owner/Operator: KAUR, MANBIR <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 2601 REYNOLDS RANCH PKWY, LODI 95240 <br />Date: 11/08/2022Name of Facility: SOURDOUGH & CO <br />Reinspection on or after: 11/15/2022 <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br />OBSERVATIONS: The tomato bisque was 127 F when the container was refilled at the front counter. Maintain PHFs at 135 <br />F or above when hot holding. Corrected on site, it was 145 F after mixing. <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 /> #11 Reheating Procedure for Hot Holding MAJOR <br />OBSERVATIONS: Per employee the soup bags are taken from the 2 dr Arctic Air cooler and then placed in the back <br />counter warmer to reheat prior to placing in tray at the front counter. The water temp at the back warmer was 128 F, the <br />reheating instructions stated to reheat the internal temperature of the soup to 165 F within 20 minutes from refrigeration. <br />Follow manufactures heating instructions. Corrected, the warmer was turned up and the water temp was 145 F at the end of <br />the inspection. <br />CALCODE DESCRIPTION: Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be <br />brought to a temperature of 165#F. (114014, 114016) <br /> #1 Demonstration of Knowledge <br />OBSERVATIONS: Food manager certificate was not available during the inspection. Provide food manager certificate within <br />60 days and email certificate to dafonskaia@sjgov.org once received. <br />Food handler cards were not available during the inspection. Provide food handler cards for employees within 30 days of <br />hiring and email certification to dafonskaia@sjgov.org once received. <br />Maintain records on site. <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 />Page 1 of 4EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0025913 PR0545785 SC001 11/08/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD