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r I �,r Environmental Health Department <br /> SANJOAQUCUfT I� <br /> Greotness grows here, Time In: 1:58 pm <br /> Time Out: 2:32 om <br /> Food Program Official Inspection Report <br /> Name of Facility: DANIELLE'S CHRISTMAS TOFFEE Date: 04/08/2022 <br /> Address: 23175 N ELLIOTT RD, ACAMPO 95220 <br /> Owner/Operator: ESPEDAL, DANIELLE Telephone: <br /> Program Element: 1609-CLASS B COTTAGE FOOD-INDIRECT SALES <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 /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Lacking chlorine and thermolabel test strips. Provide test strips within 1 week. <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. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: 160°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 /> hand sink--restroom--100.00°F Maytag residential refrigerator- kitchen--36.00°F <br /> 2 comp sink--kitchen--120.00°F <br /> NOTES <br /> Routine inspection. <br /> Operator will be preparing non-potentially hazardous foods on site. <br /> Operator will add toffee popcorn to product list. <br /> The high heat dishwasher is used to sanitize utensils. <br /> Picture of thermolabel sent by operator after dishwasher completed cycle. <br /> Lysol wipes and bleach with water is used to sanitize surfaces. <br /> Lysol-400 ppm quat. <br /> All food is stored in food-grade containers and in Residential Maytag refrigerator separate from personal items. <br /> All food is prepared on site, packaged on site using food-grade packaging and then sold directly or indirectly to consumers. <br /> Okay to issue permit for Class B CFO. <br /> Discussed report with Danielle Especial, Operator. <br /> No signature captured. <br /> FA0025726 PR0545239 SCO01 04/08/2022 <br /> EHD 16-23 Rev.09/16/2020 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.sjgov.org/EHD <br />