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Environmental Health Department <br />Time In: <br />11:11 am <br />10:48 am <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: (209) 451-7520 Owner/Operator: CORTEZ, VANESSA <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 8125 S EL DORADO ST, FRENCH CAMP 95231 <br />Date: 12/29/2022Name of Facility: J & L DELI <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 Handler Cards for employees on site this date are not available. All food handling employees shall <br />obtain the 3 year Food Handler Card within 30 days. Maintain copies on site and accessible. <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: The walk-in cooler (and food in the walk-in cooler) is 43F. Decrease the temperature of the walk-in <br />cooler and potentially hazardous food in the walk-in cooler to 41F or below. Correct today. <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 /> #34 Warewashing Facilites Maintained <br />OBSERVATIONS: Quat sanitizer test strips are needed. Obtain quat sanitizer test strips (0-400ppm) by 1 week. <br />Per employee, the facility had some, but they fell into the water and were discarded. <br />CALCODE DESCRIPTION: Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br />materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br />114101.1, 114101.2, 114103, 114107, 114125) <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0000111 PR0162440 SC001 12/29/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD