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°• Environmental Health Department <br /> �. �J r� SHAWN <br /> t 7Y - L. <br /> Y <br /> ttlir_ ' COUNTY <br /> Greol ness grows here, Time In: 11 36 am <br /> Time Out: 12:24 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: FALAFEL FLAME INC Date: 05/03/2023 <br /> Address: 3244 N TRACY BLVD, TRACY 95376 <br /> Owner/Operator: FALAFEL FLAME INC Telephone: (831)588-4219 <br /> Program Element: 1623-RESTAURANT/BAR 1-20 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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 Handler Cards for employees on site are not available. Maintain employee's 3 year Food Handler <br /> Cards on site and accessible. If an employee is new, or if an employee lacks the 3 year Food Handler Card, it shall be <br /> obtained within 30 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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The walk-in cooler is 46F. Food at the walk-in cooler is 45-46F. Maintain refrigeration and food at 41 F or <br /> below. Correct today. <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 3-comp sink is 116F. Increase the temperature of the hot water to 120F(minimum). <br /> 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 /> #26 Approved Thawing Methods <br /> OBSERVATIONS:Observed meat thawing in standing water. When using water to thaw food, maintain the water running to <br /> flush away loose particles. Correct today. <br /> CALCODE DESCRIPTION:Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity <br /> to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1) <br /> FA0003271 PRO161020 SCO01 05/03/2023 <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 />