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Environmental Health Department <br />Time In: <br />11:41 am <br />10:50 am <br />Time Out: <br />Program Element: 1613 - FOOD EST 501-1000 SQ FT W/O SEATING <br />Telephone: (714) 761-5426 Owner/Operator: H&S ENERGY PRODUCTS, LLC <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 3940 N TRACY BLVD, TRACY 95304 <br />Date: 03/13/2023Name of Facility: H&S ENERGY PRODUCTS, LLC 3084 <br />Reinspection on or after: 03/27/2023 <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 /> #5 Hands Clean/Properly Washed/Proper Glove Use MAJOR <br />OBSERVATIONS: Observed two employees come in to work, put on gloves, go into the walk-in cooler and get food for the <br />rollers at the front counter. employees did not wash their hands prior to putting on gloves. Hands must be washed properly <br />prior to putting on gloves for food handling. Correct today. <br />CALCODE DESCRIPTION: Employees are required to wash their hands: before beginning work before handling food / equipment / <br />utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready <br />to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, <br />113961, 113968, 113973 (b-f)) <br /> #7 Hot and Cold Holding Temperatures MAJOR <br />OBSERVATIONS: Some of the food at hot hold is les than 135F. Per one employee, the food has been at hot hold for an <br />hour. Per another employee, it has been at hot hold for more than two hours. If hot food is not kept at 135F (after cooking to <br />the proper temperature), then time as a temperature control must be used. Food may be kept at less than 135F for only four <br />hours. After four hours, any remaining product must be discarded. Records and documentation must be maintained. <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 /> #21 Hot and Cold Potable Water Not Available <br />OBSERVATIONS: The hot water at the men's restroom hand sink is 63F. Increase the temperature of the hot water at the <br />restroom hand sink to the range of 100-108F. Correct today. <br />Repeat violation from consultation. <br />CALCODE DESCRIPTION: An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. <br />(113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br />Page 1 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0008057 PR0508406 SC001 03/13/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD