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Environmental Health Department <br />Time In: <br /> 9:31 am <br /> 9:00 am <br />Time Out: <br />Program Element: 1632 - EXEMPT FOOD <br />Telephone: (209) 948-8955 Owner/Operator: SALVATION ARMY FOOD BANK <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 1305 E WEBER AVE, STOCKTON 95205 <br />Date: 07/31/2023Name of Facility: SALVATION ARMY FOOD BANK <br />Food Program Official Inspection Report <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 the food <br />manager's certificate to cmuro@sjgov.org 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 /> #4 Employee Eating, Tasting, Drinking or Tobacco Use <br />OBSERVATIONS: Observed personal cans of soda and bottled water on the prep table in the kitchen. Remove personal <br />beverages and store away from food prep areas at an assigned location. Correct today. <br />CALCODE DESCRIPTION: No employees shall eat, drink, or smoke in any work area. (113977) <br /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: Observed a package of hot dog links in the kitchen's central prep table. Ensure potentially hazardous <br />foods (PHFs) are stored at 41 F or below; discard PHFs held longer than four hours at higher than 41 F temperatures. <br />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 /> #8 Use of Time as a Public Health Control <br />OBSERVATIONS: Facility has packaged raw meats, dairy products, and other PHFs at room temperature awaiting <br />distribution to the public. Per staff, food is set out half-hour before 9 am and any remaining food items are discarded. If time <br />will be used as the public health control, maintain records so that the hold time does not exceed 4 hours. PHFs must be <br />discarded after the 4-hour hold time. Correct today. <br />CALCODE DESCRIPTION: When time only, rather than time and temperature is used as a public health control, records and <br />documentation must be maintained (114000) <br />Page 1 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0012209 PR0515519 SC001 07/31/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD