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SAN J O A Q U I N Environmental Health Department <br /> ` e O u N T Y^ Time In: 8:37 am <br /> Time Out: 9:17 am <br /> i�C1FaR'' Greorness grows her— <br /> Mobile <br /> er .Mobile Food Facility Service Request Inspection Report <br /> Name of Facility: GUATEMALA BAKERY Date: 07/07/2023 <br /> Address: 1717 UNION ST , STOCKTON 95206 <br /> Requestor: AGUSTIN MENDOZA MENDOZA, GUATEMALA BAKERY Telephone: (209)688-8919 <br /> Program Element: 1603-FOOD VEHICLE INSPECTION Request#: SR0086922 <br /> Inspection Type: 061 -CONSULTATION <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:The food manager and food handler certificates are currently lacking. One person is required to have a <br /> food manager certification.All other employees who handle food are required to obtain the 3-year Food Handler Certification <br /> within 30 days from date of hire. Obtain certificates for all employees and manager. Provide a copy of the food manager <br /> certificate to cmuro@sjgov.org within 60 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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:Sanitizing test strips were not available at the facility. Obtain sanitizing test strips to ensure sanitizing <br /> solution has a concentration of 100-200 PPM chlorine or 200-400 PPM quat for proper sanitation of food preparation and <br /> contact surfaces, dishes and utensils. Correct before operation. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(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 /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:The hot water temperature at the 3-comp sink is currently at 118 F. Increase unit to maintain 120 F <br /> minimum. Correct before operation. <br /> CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. <br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Needed Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 118°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> SR0086922 SC061 07/07/2023 <br /> EHD 16-23 Rev.07/05/2022 Page 1 of 2 Mobile Food Facility Service Request Inspection Report <br />