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SAN <br /> J O i " + k r =nvironmental Health Department <br /> FJ-1i IhC C;l J 1 T�'IUI I III�L <br /> Food Program Official Inspection Report <br /> Facility Name and Address: INDOOR ADVENTURES, 552 W BENJAMIN HOLT DR, STOCKTON 95207 <br /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Current food manager's certificate and food handler cards were not available during the inspection. Provide a <br /> copy of a valid 5-year food manager's certificate and a copy of each current food handler card to(baker@sjgov.org within 14 <br /> days. <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 /> This is(Minor)Violation. <br /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:The water was shut off at the kitchen hand sink. Keep warm and cold water on at all times when operating <br /> for complete hand washing. Correct today. <br /> The paper towel dispenser at the hand sink was non-operational. Repair/replace paper towel dispenser so that it is in good <br /> working order and stocked at all times. Correct today. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of <br /> utensils and equipment.(113953, 113953.1, 114067(f)) <br /> This is(Minor)Violation. <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The one door Artic Air cooler was observed at 48 F. Adjust cooler so that it maintains food at 41 F or lower. <br /> 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 /> This is(Minor)Violation. <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Sanitizer test strips were not available at the facility. Obtain sanitizer test strips to ensure sanitizing solution <br /> has concentration of a minimum of 100 PPM chlorine for proper sanitation of dishes and utensils. 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.(114067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> This is(Minor)Violation. <br /> PRO160846 07/09/2024 <br /> EHD 16-23 Rev.09/16/2020 Page 2 of 5 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 />