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SANJOAQUI Environmental Health Department <br /> ,n !�-L. x COU T Time In: 1 0:4 1 <br /> am <br /> € Time Out: 11:11 am <br /> c,Foa�'`r Crectness grows Frere, <br /> Food Program Service Request Inspection Report <br /> Name of Facility: AFC SUSHI @ ORLANDO'S MARKET Date: 08/15/2023 <br /> Address: 2226 JACKSON AVE , ESCALON 95320 <br /> Requestor: RADICEL LOTH,ADVANCED FRESH CONCEPTS FRANCHISE CORP Telephone: (310)900-9460 <br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0086855 <br /> Inspection Type: 061 -CONSULTATION <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 Sushi area, is not turned off during my inspection. Provide 135F or more before <br /> 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 /> #41 Plumbing Maintained;Approved Back Flow Device <br /> OBSERVATIONS:Distance between the Sushi area prep sink and 3 comp sink is less than 24 inches. Provide splash <br /> guard to be at least 6 inches high from back edge to front edge. Correct before operating. <br /> *The hand washing and food preparation sinks shall be separated from the ware washing sink or food preparation/storage <br /> areas by a metal splash guard, if separation is less than twenty-four(24)inches. Splash guard shall be at least six(6) <br /> inches in height from back edge to front edge [CRFC§113953].* <br /> CALCODE DESCRIPTION:The potable water supply shall be protected with a backflow or back siphonage protection device,as required <br /> by applicable plumbing codes. (114192)All plumbing and plumbing fixtures shall be installed in compliance with local plumbing <br /> ordinances, shall be maintained so as to prevent any contamination,and shall be kept clean,fully operative,and in good repair. Any hose <br /> used for conveying potable water shall be of approved materials,labeled,properly stored,and used for no other purpose. (114171, <br /> 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> SR0086855 SC061 08/15/2023 <br /> EHD 16-23 Rev.07/05/2022 Page 1 of 2 Food Program Service Request Inspection Report <br />