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SAN J O A Q U I N Environmental Health Department <br /> ` <br /> COUT Time In: 10:55 am <br /> Time Out: 11:30 am <br /> i�C1FaR'' Greorness grows her— <br /> Food <br /> er .Food Program Service Request Inspection Report <br /> Name of Facility: TOGOS Date: 02/16/2023 <br /> Address: 1433 W MARCH LN , STOCKTON 95207 <br /> Requestor: SURINDER KHAHIRA,VALLEY TOGOS Telephone: (510)676-6940 <br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0086349 <br /> Inspection Type: 061 -CONSULTATION <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:A food manager's certificate was not available during the inspection. Provide a copy of a valid 5-year <br /> food manager's certificate to (baker@sjgov.org within 60 days of permit issuance. <br /> All other employees should obtain 3-year Food Handler Card within 30 days from date of hire. <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 /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:The observed hot water temperature was 101 F for the prep sink, 118 F for the mop sink and 110 at the <br /> three compartment sink. Increase the hot water heater to maintain 120 F minimum. Correct today. <br /> The warm water at the customer restroom hand sink was observed at 58 F and 98 F at the employee restroom hand sink. <br /> Adjust hot water heater so that the warm water at the hand sinks is a minimum of 100 F. Correct today. <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 /> #27 Food Protected from Contamination <br /> OBSERVATIONS:A splash guard is lacking between the prep sink and the three compartment sink. Provide a metal <br /> splash guard with a height of at least 6 inches to avoid food contamination. Correct within 30 days. <br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a,b, c,d, t), 113986, 114060, <br /> 114067(a, d,e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c)) <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Sanitizer test strips were not available at the facility. Obtain sanitizer test strips to ensure proper <br /> sanitizing solution levels. Correct within seven days. <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. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> FA0001529 SR0086349 SC061 02/16/2023 <br /> EHD 16-23 Rev.07/05/2022 Page 1 of 3 Food Program Service Request Inspection Report <br />