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Environmental Health Department <br />Telephone: () - Owner/Operator: YEN PHAM <br />Inspection Type: Routine <br />Address: 8626 N LOWER SACRAMENTO RD, STOCKTON 95210 <br />Date: 10/23/2025Name of Facility:ST CENTURY BAKERY <br />Reinspection on or after: <br />Food Program Official Inspection Report <br />Program Element: 1613 - FOOD EST 501-1000 SQ FT W/O SEATING <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 facility. <br />VIOLATIONS AND CORRECTIVE ACTIONS <br /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: The bev air 2 door prep ref is not cold enough at 44 F. Decrease and maintain the ref at 41 F or lower today. <br />The pork buns at the front counter are not hot or cold enough at 80 F. Decrease the temperature to 41 F or lower or hold at 135 <br />F or higher. If you want to hold at room temperature you must record the time the product was prepared and put out for sale. <br />After 4 hours it must be discarded. <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 - Food) Violation. <br /> #27 Food Protected from Contamination <br />OBSERVATIONS: The meat cutter is dirty with meat residue. Clean the meat cutter today. <br />CALCODE DESCRIPTION: All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, <br />114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c)) <br /> #33 Nonfood Contact Surfaces Clean <br />OBSERVATIONS: There is too many miscellaneous items stored around the facility that is not allowing the facility to be <br />properly cleaned. Remove all unnecessary items. <br />CALCODE DESCRIPTION: All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c)) <br />Chlorine (Cl): <br />Name on Food Safety Certificate Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br />OVERALL INSPECTION NOTES AND COMMENTS <br />100 <br />120100 <br />10/23/2025Yen Pham <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br /> PR0523421 10/23/2025 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD