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Environmental Health Department <br />Time In: <br />12:18 pm <br />11:42 am <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: Owner/Operator: KAUR, MANBIR <br />Inspection Type: INSPECTION/REINSPECTION (Chargeable) <br />Address: 2601 REYNOLDS RANCH PKWY, LODI 95240 <br />Date: 11/30/2022Name of Facility: SOURDOUGH & CO <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 /> #1 Demonstration of Knowledge <br />OBSERVATIONS: Food manager certificate and food handler cards were not available during the inspection. Provide food <br />handler cards for employees within 30 days of hiring. Email certification to dafonskaia@sjgov.org within 1 week. <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: Observed mac and cheese tray on table next to the back counter warmer. The mac and cheese was 138 <br />F. Maintain PHFs under temp control when not actively being prepped. Provide 135 F or above when hot holding or 41 F or <br />below when cold holding. Corrected on site, the tray was placed in the warmer. <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 /> #8 Use of Time as a Public Health Control <br />OBSERVATIONS: Observed plate of bacon bits used for cobb salad on top of steam table at front counter. Per employee <br />the bacon is taken from the reach-in, reheated, and then kept on the plate until it is gone. No time logs or documents were <br />maintained. Provide time log or documentation when time is used as the public health control for PHFs and do not exceed 4 <br />hour max hold time. Any remaining food items after 4 hour max hold time must be discarded. Per employee the bacon bits <br />were reheated at 10 AM, let employee know to discard any remaining bacon bits at 2 PM. <br />CALCODE DESCRIPTION: When time only, rather than time and temperature is used as a public health control, records and <br />documentation must be maintained (114000) <br />Page 1 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0025913 PR0545785 SC333 11/30/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD