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Environmental Health Department <br />Time In: <br />10:18 am <br /> 9:23 am <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: Owner/Operator: HENDERSON, KRISTINE <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 222 W RIVER RD, RIPON 95366 <br />Date: 04/13/2023Name of Facility: KLEAN EATZ MARKET & BAKERY <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 manager certificate is not available on site. Provide certificate within 60 days. <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 /> #33 Nonfood Contact Surfaces Clean <br />OBSERVATIONS: Bottom shelves of the cooling units at the front prep area, have food debris. Clean shelves today and as <br />needed. <br />CALCODE DESCRIPTION: All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c)) <br /> #34 Warewashing Facilites Maintained <br />OBSERVATIONS: Thermo label test strips are not available on site. Provide strips in 1 week. <br />I observe dirty utensil in the prep sink and the back 1 comp hand sink. Remove dirty utensils today. <br />Dirty utensils should be washed at the ware wash sink / in dish washer. <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 /> #36 Equipment/Utensils/Linens: Proper Storage / Use <br />OBSERVATIONS: I observe a small fryer, stored at the cook line on the side of the hood canopy . Relocate the fryer to be <br />under the hood canopy today to properly contain the exhaust. <br />CALCODE DESCRIPTION: All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from <br />food and food-contact surfaces. (114185.3 - 114185.4) Utensils and equipment shall be handled and stored so as to be protected from <br />contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) <br />Page 1 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0026275 PR0546365 SC001 04/13/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD