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Environmental Health Department <br />Time In: <br /> 1:00 pm <br />12:08 pm <br />Time Out: <br />Program Element: 1619 - RETAIL MKT >1000 SQ FT (=/>2 DEPTS) <br />Telephone: (559) 259-4187 Owner/Operator: YEHYA, MUKHTAR & NAGI, AHMED <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 1602 E MAIN ST, ESCALON 95320 <br />Date: 04/07/2023Name of Facility: ESCALON FOOD CENTER <br />Reinspection on or after: 04/21/2023 <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 /> #1 Demonstration of Knowledge <br />OBSERVATIONS: Employee at the cooking area, is not aware of the holding temperatures ( hot and cold), the approved <br />cooling and reheating methods. Employee is not aware of the sanitization and how to set up sanitizer bucket and how to <br />sanitize utensils. I coach the employee during my inspection. Food manager is responsible on training all employees on all <br />the food handling and sanitization. Correct in 2 weeks. <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: Food items on the steam table, have temp at 130F. Provide 125F or more today. <br />Warmer, in the cooking area, is set up on low. Temp is at 120F. Provide 135F or more today. Corrected on site. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br />OBSERVATIONS: Sanitizer bucket is set up with zero chlorine. Set up bucket with chlorine 100 ppm today. Corrected on <br />site. <br />CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, <br />114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141) <br />Page 1 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0018097 PR0526730 SC001 04/07/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD