Laserfiche WebLink
Time In: 10.33 am <br /> Time Out: 11:31 am <br /> Pquin/ San Joaquin County <br /> a. Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> • cq., ;a• Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> �rFORN <br /> Food Program Official Inspection Report <br /> Name of Facility: DELI DELICIOUS#33 Date: 07/10/2017 <br /> Address: 2602 W KETTLEMAN LN, LODI 95242 <br /> Owner/Operator: RANDHAWA,JASDEEP& HARI Telephone: <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 07/24/2017 <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Food handler cards are lacking and food manager certificate is not onsite. Maintain onsite. <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Paper towels are lacking for back hand sink. Provide paper towels. Ok, corrected onsite. <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(o) <br /> #9 Cooling Methods <br /> OBSERVATIONS:Observed tri tip wrapped in foil that is cooling per person in charge. <br /> Cool foods using one of the methods below, begin today. <br /> CALCODE DESCRIPTION:All potentially hazardous food shall be RAPIDLY cooled from 135#F to 70#F, within 2 hours, and then from <br /> 70#F to 41#F, within 4 hours. Cooling shall be by one or more of the following methods:in shallow containers;separating food into smaller <br /> portions;adding ice as an ingredient;using an ice bath, stirring frequently;using rapid cooling equipment;or using containers that <br /> facilitate heat transfer. (114002, 114002.1) <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:No sanitizer detected in sanitizer buckets. Provide sanitizer at a minimum of 200ppm (quat)or 100ppm <br /> (chlorine). Ok corrected sanitizer bucket manually prepared. Sanitizer bucket is now at 300ppm (quat). <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(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 /> FA0023837 PR0541581 SCO01 07/10/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OIR <br />