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J <br /> Environmental Health Department <br /> A N0 A 0 U I N <br /> t� : -�'o-- C:0U N TY <br /> Y � + Greatness grows Frere. <br /> Food Program Official Inspection Report <br /> Name of Facility:KRISPY KREME Date: 05/16/2024 <br /> Address: 2809 W MARCH LN, STOCKTON 95209 <br /> Owner/Operator: KRISPY KREME Telephone: (209)951-1169 <br /> Program Element: 1624- RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: Re-Inspection Reinspection on or after: <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 <br /> closure of the food facilitv. <br /> #5 Hands Clean/Properly Washed/Proper Glove Use <br /> OBSERVATIONS:Observed and employee rinse their hands at sink and dry on a cleaning cloth. Employees shall wash their <br /> hands with soap and water at the hand sink and dry hands on single use paper towels only. Correct today. <br /> CALCODE DESCRIPTION:Employees are required to wash their hands:before beginning work before handling food/equipment/ <br /> utensils as often as necessary,during food preparation,to remove soil and contamination when switching from working with raw to <br /> ready to eat foods,after touching body parts after using toilet room or any time when contamination may occur.(113952, 113953.3, <br /> 113953.4, 113961, 113968, 113973(b-f)) <br /> This is(Minor)Violation. <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:Per manager, spatulas are used to scrap frosting bowls and the end of the night and then rinsed with water <br /> only. Dishes and utensils shall be washed, rinsed and sanitized in the the three compartment sink not just rinsed with water. <br /> Correct today. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(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 /> This is(Minor)Violation. <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> No Temperature Data Collected <br /> NOTES <br /> PRO518613 05/16/2024 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 2 Food Program OIR <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 />