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SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNT Y-- <br /> c/ p, Greotrless grows hey,. Time In:�pm <br /> Time Out: 2:41 om <br /> Food Program Official Inspection Report <br /> Name of Facility: ROCKY MOUNTAIN CHOCOLATE FACTORY Date: 10/30/2018 <br /> Address: 303 E YOSEMITE AVE, MANTECA 95336 <br /> Owner/Operator: BHAN,VINOD&ANNE Telephone: (209)275-3438 <br /> Program Element: 1613-FOOD EST 501-1000 SQ FT W/O SEATING <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:One person shall possess the 5 year Food Safety Certificate. Provide a copy to <br /> ssangalang@sjcehd.com within 60 days. <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 /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:The wiping cloth bucket did not have any detectable sanitizer. Increase sanitizer to 100ppm chlorine or <br /> 200ppm quat immediately. <br /> *Corrected on site" <br /> CALCODE DESCRIPTION: Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizes (114135, 114185.1 114185.3(d-e)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: needed Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> hand sink--rr-- 100.00°F mop--120.00°F <br /> 1 dr Carrier--41.00°F 1 dr True--35.00°F <br /> prep sink--120.00°F <br /> NOTES <br /> Bleach, quat, and test strips available. <br /> Wiping cloth bucket-Oppm/100ppm chlorine. <br /> FA0007325 PR0506287 SCO01 10/30/2018 <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 />