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SA NUJ OAHU I N Environmental Health Department <br /> ■ COUNTY <br /> ^ r1 `p' Greotrless grows here, Time In: 11.00 am <br /> Time Out: 1:00 om <br /> Food Program Official Inspection Report <br /> Name of Facility: HOLLYWOOD FAMILY CAFE Date: 03/21/2019 <br /> Address: 315 S CHEROKEE LN, LODI 95240 <br /> Owner/Operator: MACHADO, DARLENE V Telephone: (209)607-8568 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Walk in cooler, 2 D Turbo Air reach in cooler by the back storage racks, have temp at 46F and 43F <br /> respectively. Provide 41 F or below in 3 days. <br /> Sausage, on steam table, has temp 121 F. Provide 135F or above for all potentially hazardous food. I observed manager <br /> voluntarily discarding the food. <br /> Little containers of tomatoes and onions by the cook line, are not totally merged in ice. Merge food containers in ice to keep <br /> temp 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 /> #9 Cooling Methods <br /> OBSERVATIONS:Boiled potatoes cubes are placed at room temperature to be put in the walk in cooler later. Place cooked <br /> food in small containers and store them rapidly in the walk in cooler for proper cooling method. <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 /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:Hand sink in the women rest room is lacking cold water from the cold water faucet. Provide cold water <br /> today. <br /> CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. <br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> FA0000946 PRO161782 SCO01 03/21/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 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 />