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Environmental Health Department <br />Time In: <br /> 9:48 am <br /> 9:08 am <br />Time Out: <br />Program Element: 1623 - RESTAURANT/BAR 1-20 SEATS <br />Telephone: Owner/Operator: MEJIA, ANTONIO JR <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 2525 S HUTCHINS ST, LODI 95240 <br />Date: 08/21/2023Name of Facility: LA FLOR DE PUEBLA 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 /> #1 Demonstration of Knowledge <br />OBSERVATIONS: Current food manager’s certificate or food handler certificates were not available during the inspection. <br />Provide a copy of a valid 5 - year food manager's certificate and a copy of each current food handler certificate to <br />fgarciaruiz@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 /> #6 Handwashing Facilities Supplied and Accessible <br />OBSERVATIONS: Observed kitchen equipment inside the hand sink making it inaccessible. Discontinue practice <br />immediately. Maintain the hand sink accessible at all times to ensure employees are washing their hands as needed. <br />Corrected On Site. <br />CALCODE DESCRIPTION: Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br />maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of <br />utensils and equipment. (113953, 113953.1, 114067(f)) <br /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: The cold holding temperature inside the walk in cooler was observed at 43 F. The cold holding <br />temperature inside the QBD 4 door display cooler was observed at 43 F. The cold holding temperature inside the True 3 <br />door cooler was observed at 49 F. Adjust units so that they maintain 41 F or below. If temperature cannot be maintained at <br />41 F or below, place food items in a cooler that is 41 F until these units are repaired or replaced to maintain 41 F. Correct <br />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 />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0013828 PR0518314 SC001 08/21/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD