Laserfiche WebLink
Environmental Health Department <br />Time In: <br /> 1:11 pm <br />12:28 pm <br />Time Out: <br />Program Element: 1613 - FOOD EST 501-1000 SQ FT W/O SEATING <br />Telephone: (209) 466-6145 Owner/Operator: GENOVA BAKERY <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 749 N SIERRA NEVADA ST, STOCKTON 95205 <br />Date: 07/20/2023Name of Facility: GENOVA BAKERY <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 /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: The front display cooler containing deli meats and salads was observed at 44 F. Decrease temperature <br />on unit to maintain 41 F or 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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br />OBSERVATIONS: The chlorine sanitizing solution bucket was showing an insufficient concentration of sanitizer. Provide <br />chlorine concentration between 100 - 200 Parts Per Million (PPM) for proper sanitation of all food preparation and contact <br />surfaces. Correct today. <br />CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, <br />114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141) <br />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 122 <br /> 100 <br />Tim Canevari October 18, 2023 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />Display cooler - deli meats and salads -- Front service area -- <br />44.00º F <br />Blue Air 2-dr prep cooler - behind front counter -- Front service <br />area -- 37.00º F <br />Blue Air 2-dr prep cooler -- Front service area -- 40.00º F Blue Air 2-dr upright cooler -- Back -- 41.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />No major violations. Test strips and sanitizer on site. <br />Print and maintain a copy of the most current inspection report on-site. <br />Note: The signature of the person receiving the inspection report was not obtained during the inspection. <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0002615 PR0161831 SC001 07/20/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD