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SAN J O A Q U I N Environmental Health Department ` —COUNTY— U T Time In: 9:00 am Time Out: 9:20 am i�C1FaR'' Greorness grows her— Food er .Food Program Service Request Inspection Report Name of Facility: WETZEL'S PRETZELS Date: 05/17/2023 Address: 4950 PACIFIC AVE , STOCKTON 95207 Requestor: MANJURAL ALAM, WETZEL'S PRETZELS Telephone: Program Element: 1601 -FOOD PLAN CHECK Request#: SR0086242 Inspection Type: 523-Plan Check/Report Review VIOLATIONS AND CORRECTIVE ACTIONS 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; 113700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health and have the potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of the food facility. #1 Demonstration of Knowledge OBSERVATIONS:A food manager's certificate was not available during the inspection. Provide a copy of a valid 5-year food manager's certificate to (baker@sjgov.org within 60 days of permit issuance. All other employees should obtain 3-year Food Handler Card within 30 days from date of hire. CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, 2011 shall obtain a Food Handler Card within 30 days(113948). #6 Handwashing Facilities Supplied and Accessible OBSERVATIONS:Provide a complete hand washing station,with hot and cold water supplies,wall mounted fully enclosed single service hand towel dispenser,wall mounted liquid or powder hand soap dispenser, immediately accessible from the food preparation area. CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(17) #14 Food Contact Surfaces Sanitized or Warewashing Sanitization OBSERVATIONS:The facility lacks sanitizer. Provide sanitizer(bleach or quat)at all times and test strips to ensure proper sanitizer levels(minimum 200 PPM for quat and 100 PPM for bleach). CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) #21 Hot and Cold Potable Water Not Available OBSERVATIONS:Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet. The water heater shall have a minimum rating of 36,000 BTU, 8KW or 5 GMP at 60 degrees rise. CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) SR0086242 SC523 05/17/2023 EHD 16-23 Rev.07/05/2022 Page 1 of 3 Food Program Service Request Inspection Report