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SANJOAQUI Environmental Health Department <br /> ,n !�-L. x COU T Time In: 9:15 am <br /> € Time Out: 10:40 am <br /> c,Foa�'`r Grectr,ess grows Frere, <br /> Food Program Service Request Inspection Report <br /> Name of Facility: ORLANDO'S MARKET Date: 08/15/2023 <br /> Address: 2226 JACKSON AVE , ESCALON 95320 <br /> Requestor: KENT RODRIGUES, KENT P. RODRIGUES ARCHITECT Telephone: (559)438-1790 <br /> Program Element: 1601 -FOOD PLAN CHECK Request#: SR0083724 <br /> Inspection Type: 523-Plan Check/Report Review <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:One food manager certificate to be provided within 60 days to gfahmy@sjgov.org <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:Hot hold unit at the Deli Department, is not turned off during my inspection. Provide 135F or more before <br /> operating. <br /> 4 drawers cooling unit, under griddle, in the back Deli Department, is turned off. Provide 41 F or below before operating. <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:The high temp dish washer, at Deli department front bar, is not plugged in. Provide 160 F on utensils <br /> surfaces to be sanitized. Correct before operating. <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:Dump sink, at the front bar area of the Deli Department, has temp at 117F. Provide 120F or more before <br /> operating. <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 /> SR0083724 SC523 08/15/2023 <br /> EHD 16-23 Rev.07/05/2022 Page 1 of 4 Food Program Service Request Inspection Report <br />