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SAN J O A U I Environmental Health Department <br /> COUNTY <br /> Grrarness grows here, <br /> Food Program Service Request Inspection Report <br /> Name of Facility: La Mesa Date: 11/18/2024 <br /> Address: 1771 N WILSON WAY, STOCKTON 95205 <br /> Requestor: Telephone: ()- <br /> Program Element: 1602- FOOD PROGRAM CHANGE OF OWNER Request#: SR2400577 <br /> Inspection Type: 521 - Plan Check/Report Review <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The following unit for cold storage of Potentially Hazardous Foods (PHFs)was observed at higher than the <br /> required temperature of 41 F: <br /> -The walk-in cooler was observed at 68 F <br /> Repair cooler to provide and maintain 41 F or below. Correct prior to reinspection. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:Sanitizer for food contact surfaces and warewashing is lacking. Provide chlorine bleach concentration of 100 <br /> —200 Parts Per Million (PPM)or quaternary ammonia(quats)200-400 Parts Per Million (PPM)for proper sanitizing of food <br /> contact surfaces and warewashing of kitchenware and utensils. Correct prior to operation. <br /> ----------------------------------------------------------------------------- <br /> Sanitizing test strips were not available at the facility. Obtain sanitizing test strips to ensure the sanitizing solution has the <br /> required concentration of sanitizer for the proper sanitizing of all food contact surfaces and warewashing. Correct prior to <br /> operation. <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 /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:The 3-compartment warewashing sink is less than 24 inches from the hand sink in the kitchen. Provide a <br /> splashguard six inches in height from front edge to back edge. Correct prior to operation. <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 /> #35 Equipment/Utensils Approved and in Good Repair <br /> FA0000792 SR2400577 SC521 11/18/2024 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 3 Food Program Service Request Inspection Report <br />