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Environmental Health Department <br />Time In: <br />10:52 am <br />10:15 am <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: Owner/Operator: CAI, SAM MING <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 2328 PACIFIC AVE, STOCKTON 95204 <br />Date: 09/13/2023Name of Facility: SAMS CAFE <br />Reinspection on or after: 09/27/2023 <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 handler card for the cook was not available during the inspection. Ensure all food handling <br />employees have a three year food handlers card. Correct within two weeks. <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 /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: The cheese in the two door beverage air prep cooler was observed at 42F. Adjust unit so that food is <br />maintained at 41F or below. Correct today. (REPEAT) <br />Two bags of shredded cheese were observed on the shelf near the one door freezer. Cheese was at room temperature <br />when bag was touched. Employee put cheese in freezer and said that they just brought it from the store. Store cheese at <br />41F or below or under time control for 4 hours or less. 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: Sanitizing solution buckets with wiping cloths were not set up at the facility. Provide chlorine <br />concentration at a minimum of 100 Parts Per Million (PPM) for proper sanitation of all food preparation and contact surfaces. <br />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 />Page 1 of 4EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0001741 PR0160431 SC001 09/13/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD