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r MJOA(1111 Environmental Health Department <br /> COUNTY I <br /> Gf$oLIS@SSfwS hem Time In: 1.00 pm <br /> Time Out: 1:30 om <br /> Food Program Official Inspection Report <br /> Name of Facility: SOURDOUGH &CO Date: 10/09/2023 <br /> Address: 19673 S MOUNTAIN HOUSE PKWY, MOUNTAIN HOUSE 95391 <br /> Owner/Operator: BHATIA, GAGAN Telephone: <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 /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Quat sanitizer test strips are needed. Obtain by 1 week. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Harleen Bhatia Expiration Date:June 09,2027 <br /> Warewash Chlorine(Cl): ppm Heat: 'F Water/Hot Water Ware Sink Temp: 122°F <br /> Quaternary Ammonia(QA): 400 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> tuna--38.00°F 2 door True sandwich prep-right--40.00°F <br /> clam chowder--166.00°F mac&cheese--161.00°F <br /> salami--39.00°F pastrami--41.00°F <br /> sliced Swiss cheese--41.00°F 2 door True sandwich prep(back wall)--37.00°F <br /> 1 door Coke IDIN--39.00°F 2 door True salad prep(back wall)--38.00°F <br /> sliced tomatoes--38.00°F 2 door True sandwich prep-left--40.00°F <br /> water at retherm--165.00°F restroom hand sink--100.00°F <br /> turkey--41.00°F fre roasted veggie soup--167.00°F <br /> diced chicken--40.00°F 1 comp food prep sink--122.00°F <br /> chicken salad--40.00°F <br /> NOTES <br /> wiping cloth bucket 200ppm Quat/Quat sanitizer test strips are needed <br /> No signature obtained <br /> Report typed in the office 3:23p-3:32p <br /> FA0027651 PR0548417 SCO01 10/09/2023 <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 />