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Program Element: 1602 - FOOD CONSULTATION Telephone: (209) 778-6333 Requestor: EBONY SPENCER, E&B JAMAICAN FOOD Inspection Type: 061 - CONSULTATION Address: 2128 S AIRPORT WAY , STOCKTON 95206 Date: 11/29/2022Name of Facility: HOME PIES BBQ Food Program Service Request Inspection Report 11:24 am 10:53 am Time Out: Time In: Request #: SR0086080 Environmental Health Department VIOLATIONS AND CORRECTIVE ACTIONS 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; 113700. All violations must be corrected within specified timeframe. Violations that are classified as "MAJOR" pose an immediate threat to public health and have the potential to cause foodborne illness. All major violations must be corrected immediately. Non-compliance may warrant immediate closure of the food facility. #1 Demonstration of Knowledge OBSERVATIONS: Food safety certificates were not available. One person is required to have a food manager certification 60 days from start of operation. All other employees who will be handling food are required to obtain the 3-year Food Handler Certification within 30 days from date of hire. Provide a copy of the food manager's certificate and food handler certificate for each employee to cmuro@sjgov.org within 60 days. CALCODE DESCRIPTION: All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1) Any food handler hired after June 1, 2011 shall obtain a Food Handler Card within 30 days (113948). #6 Handwashing Facilities Supplied and Accessible OBSERVATIONS: Provide paper towels inside wall-mounted dispenser and either a pump-style or wall-mounted hand soap soap dispenser at all hand sinks. CALCODE DESCRIPTION: Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f)) #7 Hot and Cold Holding Temperatures OBSERVATIONS: All manufactured and custom-made food service equipment must be certified for sanitation by an American National Standards Institute (ANSI) accredited certification program. Ensure cold-holding equipment is maintaining 41 F or below and hot-holding equipment at 135 F minimum. CALCODE DESCRIPTION: Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) #21 Hot and Cold Potable Water Not Available OBSERVATIONS: Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet. The water heater shall have a minimum rating of 38,016 BTU if gas, 9 KW if electric, or 5.5 GPM if tankless. CALCODE DESCRIPTION: An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) Page 1 of 3EHD 16-23 Rev. 09/16/2020 Food Program Service Request Inspection Report FA0007141 SR0086080 SC061 11/29/2022