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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> .r{ � 7fa�p[r+85S growshere. Time In: 11.40 am <br /> Time Out: 1:30 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: ORLANDOS Date: 11/01/2023 <br /> Address: 18754 E HWY 26 , LINDEN 95236 <br /> Owner/Operator: ORLANDO FAMILY LLC Telephone: (209)887-1100 <br /> Program Element: 1618-RETAIL MKT>2000 SQ FT (PREPKGD/LTD PREP) <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 11/10/2023 <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:Two employees'food handler certificates have expired. Renew within one week. <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 following units for cold storage of Potentially Hazardous Foods (PHFs)were observed over the <br /> required temperature of 41 F: <br /> -Open-air produce cooler was observed at 49 F <br /> -The right side of the multi-door cooler located in the central retail area cooler was observed at 54 F <br /> Adjust/repair units to maintain all PHFs at 41 F or below. PHFs held less than four hours and under 50 F need to be <br /> transferred to a cooler at 41 F immediately. Discard PHFs held at 50 F or higher that have exceeded the 4-hour maximum <br /> hold time limit. 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 /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Thermolabels for the high temperature dishwasher in the bar were lacking. Obtain thermolabels to <br /> ensure 160 F is reached for proper sanitation in the dishwasher. Correct within seven days. <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> FA0007722 PR0518281 SCO01 11/01/2023 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 2 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD <br />