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Program Element: 1601 - FOOD PLAN CHECK Telephone: (209) 242-1868 Requestor: THIEN VI NGO, TEA 86 Inspection Type: 523 - Plan Check/Report Review Address: 8034 N EL DORADO ST , STOCKTON 95210 Date: 05/23/2023Name of Facility: TEA 86 Food Program Service Request Inspection Report 2:27 pm 1:27 pm Time Out: Time In: Request #: SR0085709 Environmental Health Department 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 lbaker@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: Soap and paper towels were lacking in the dispensers at the hand sink and restroom hand sink. Ensure soap and paper towel dispensers are stocked and in good working order at all times. Correct prior to operation. 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(f)) #21 Hot and Cold Potable Water Not Available OBSERVATIONS: The observed hot water temperature was 113 F for the 3-compartment sink, 113 F for the prep sink and 117 F for the mop sink. Increase the hot water heater to maintain 120 F minimum. Correct prior to operation. 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) #34 Warewashing Facilites Maintained OBSERVATIONS: Sanitizer test strips were not available at the facility. Obtain sanitizer test strips to ensure sanitizing solution has concentration of a minimum of 100 PPM chlorine or 200 PPM for quat for proper sanitation of dishes and utensils. Correct prior to operation. CALCODE DESCRIPTION: Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125) Page 1 of 3EHD 16-23 Rev. 07/05/2022 Food Program Service Request Inspection Report SR0085709 SC523 05/23/2023