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SA NUJ OAHU I N Environmental Health Department <br /> ■ COUNTY <br /> ^ r1 `p' Greotrless grows here, Time In: 925 am <br /> Time Out: 10:35 am <br /> Food Program Official Inspection Report <br /> Name of Facility: COMMISSARY AZTECA Date: 07/28/2020 <br /> Address: 620 S SACRAMENTO ST, LODI 95240 <br /> Owner/Operator: OCHOA CEJA,ALEJANDRO Telephone: <br /> Program Element: 1680-COMMISSARY(MFPU &FOOD PREP) <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Hand sink next to meat display cooler lacks soap and paper towel in dispenser. Handwashing facility <br /> shall be provided with handwashing cleanser and sanitary single-use towels in dispensers. Refill soap and paper towel <br /> immediately. <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(0) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The air temperature of 2-Door True cooler in the kitchen was measured at 47°F.Adjust today so the <br /> temperature is maintained at 41'F or below. <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 /> #38 Approved/Sufficient Ventilation and Lighting <br /> OBSERVATIONS:Light bulbs and tubes are not completely enclosed with a plastic safety shield or equivalent. Provide <br /> safety shield or equivalent in one week. <br /> CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases,heat,grease, vapors and smoke and be approved by <br /> the local building department. Canopy-type hoods shall extend 6"beyond all cooking equipment.All areas shall have sufficient ventilation <br /> to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window,an air shaft,or a <br /> light-switch activated exhaust fan,consistent with local building codes. (114149, 114149.1)Adequate lighting shall be provided in all areas <br /> to facilitate cleaning and inspection.Light fixtures in areas where open food is stored,served,prepared,and where utensils are washed <br /> shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) <br /> FA0023902 PR0541698 SCO01 07/28/2020 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />