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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> .r{ � 7fa�p[r+85S growshere. Time In: 10.18 am <br /> Time Out: 10:54 am <br /> Food Program Official Inspection Report <br /> Name of Facility: LILIS BAKERY Date: 03/21/2023 <br /> Address: 2346 MAGGIO CIR, LODI 95240 <br /> Owner/Operator: DEL CASTILLO FOODS INC Telephone: (209)368-6650 <br /> Program Element: 1614-FOOD EST>1001 SQ FT W/O SEATING <br /> Inspection Type: INSPECTION/REINSPECTION (Chargeable) <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 1 D Crescor display warmer was 130 F and the beef inside on the bottom 122 F and the bacon was <br /> 116 F, other food items were 133-150 F. Per manager the food was placed into the warmer around 1-2 hours prior,the <br /> bottom beef was taken out to make with eggs and then placed back into warmer. Maintain PHFs at 135 F or above when hot <br /> holding. If time will be used as the public health control then maintain records/documentation and do not exceed 4 hour max <br /> hold time. Corrected on site,the display warmer setting was turned up from 3 to 7 and the display warmer reached 148 F by <br /> the end of the inspection. The beef on the bottom was reheated to 181 F.The bacon was made around 10 AM and any <br /> remaining bacon will be discarded at 2 PM. <br /> Observed 2 boxes of eggs stored on floor in taqueria, eggs felt cool to the touch. Per manager the eggs were just delivered. <br /> Cold hold and store eggs at 45 F or below unless they are actively being prepped. Corrected on site, eggs were placed in <br /> walk-in. <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Provide food manager certificate within 30 days and email certificate to dafonskaia@sjgov.org once <br /> received. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> FA0006387 PR0504888 SC333 03/21/2023 <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 />