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r I �,r Environmental Health Department <br /> SANJOAQUCUfT I� <br /> Gr$Ctness grows here Time In: 9.47 am <br /> Time Out: 10:49 am <br /> Food Program Official Inspection Report <br /> Name of Facility: HEIRLOOM KITCHEN Date: 04/29/2024 <br /> Address: 61 LINCOLN CENTER , STOCKTON 95207 <br /> Owner/Operator: ORTIZ, MATHEW Telephone: <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 05/13/2024 <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 and most food handler cards 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 card to <br /> (baker@sjgov.org within 14 days. (REPEAT) <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:Observed several food items stored on ice with temperatures from 43 f to 49 F(cheese, meat, dressing, <br /> etc.). Store food under mechanical refrigeration at 41 F or below. Food items in ice should be in containers that are fully <br /> submerged in ice with ice on the sides and bottom. 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 /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:The hand wash sink in the left restroom was less than 100 F.Adjust the hand wash sink water <br /> temperature to maintain 100- 108 F as it is a non-adjustable faucet.This was corrected on site. <br /> The hot water at the prep sink was observed at 102 F. Adjust hot water so that it is a minimum of 120 F. This was <br /> corrected on site. <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 /> FA0002440 PRO160064 SCO01 04/29/2024 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 3 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 />