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Environmental Health Department <br />Time In: <br />10:20 am <br />10:00 am <br />Time Out: <br />Program Element: 1613 - FOOD EST 501-1000 SQ FT W/O SEATING <br />Telephone: Owner/Operator: PHAM, YEN <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 8626 N LOWER SACRAMENTO RD, STOCKTON 95210 <br />Date: 08/30/2023Name of Facility: ST CENTURY 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 cold holding temperature inside 2-door cooler was observed at 45 F. Adjust units so that they <br />maintain 41 F or below. If temperature cannot be maintained at 41 F or below, place food items in a cooler that is 41 F until <br />these units are repaired or replaced to maintain 41 F. 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 /> #30 Food Storage/Display Properly Labeled <br />OBSERVATIONS: A box of meat was observed on the floor of the walk in cooler. Store all food items six inches off the <br />floor. Correct today. <br />CALCODE DESCRIPTION: Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br />above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b)) <br /> #36 Equipment/Utensils/Linens: Proper Storage / Use <br />OBSERVATIONS: Observed clutter throughout. Reorganize. Remove unnecessary items. <br />CALCODE DESCRIPTION: All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from <br />food and food-contact surfaces. (114185.3 - 114185.4) Utensils and equipment shall be handled and stored so as to be protected from <br />contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) <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 /> 200 120 <br /> 100 <br />Yen Pham June 23, 2025 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0015829 PR0523421 SC001 08/30/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD