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#8 Use of Time as a Public Health Control OBSERVATIONS: The bacon above the griddle was 63 F. Per manager the bacon was placed there at 12 PM and it has a 3 hour hold time. No records/documentation were available. Maintain records/documentation when time is used as the public health control and do not exceed 4 hour max hold time. Correct immediately. CALCODE DESCRIPTION: When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000) OVERALL INSPECTION NOTES AND COMMENTS Chlorine (Cl): Name on Food Safety Certificate:Expiration Date: ppmQuaternary Ammonia (QA): Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F Hand Sink Temp:º F OBSERVATIONS 50 120 100 Juan Santos February 07, 2028 3 D Beverage Air -- contains sliced tomatoes & potato salad -- 41.00º F sliced tomatoes (cold hold) -- prep top at cook line -- 40.00º F potato salad (cold hold) -- ice bath at cook line -- 42.00º F -- range 41-43 F walk-in -- warehouse building -- 39.00º F sliced cheese (cold hold) -- prep top at cook line -- 41.00º F bacon -- above griddle -- 63.00º F 1 D True reach-in -- contains cheese -- 41.00º F FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS COMMENTS AND OBSERVATIONS Complaint inspection. Manager was not aware of complaint. Per manager none of the employees have come in to work ill during the past 2 weeks. The lettuce used in the BLT arrives prewashed and ready to use, lettuce is only portioned on site. Per manager the bacon is cooked, cooled, and refrigerated. When it will be used the container is kept above the griddle at room temp and the bacon is reheated to order. Per manager the bacon has a 3 hour max hold time. The potato salad is kept refrigerated throughout and stored in ice bath when it will be used. Per manager the pies are made daily. Food handler cards were current. Sanitizer buckets: cafe-200 ppm quat & bakery-100 ppm chlorine. Discussed report with Juan Santos, Manager. No signature captured. The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and Safety Code. If a reinspection is required, fees will be assessed at the current hourly rate. Received by: Name and Title: EH Specialist:Phone:(209) 616-3035 , DARIA AFONSKAIA Page 2 of 2EHD 16-23 Rev. 04/07/22 Complaint Inspection Report FA0001099 CO0055910 SC004 06/21/2023 1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/ehd