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Time In: 1 45 pm <br /> Time Out: 2:27 pm <br /> Qgaufn. San Joaquin County <br /> a• ;C, <br /> X Environmental Health Department <br /> W. ` 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sjgov.org/ehd <br /> Food Program Official Inspection Report <br /> Name of Facility: S D A COMMUNITY SERVICES FOOD BANK Date: 10/19/2016 <br /> Address: 115 W VINE ST,STOCKTON 95202 <br /> Owner/Operator: S D A COMMUNITY SERVICES Telephone &6-a <br /> Program Element: 1632 - EXEMPT FOOD Y :3c., <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit dc;rrz LL ,C�h Co 0C) . C-r)A� <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 preparation takes place monthly. Provide a food manager certificate by 60 days. (repeat) <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS: Food is removed from the oven and then kept at room temperature. It shall be kept at 135 f or higher/41 <br /> F or lower at all times. <br /> NOTE: Get warmers for hot food and keep cold food on an ice bath. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 4V 45°F or at or above 135°F.(113996, 113998, <br /> 114037, 114343(a)) <br /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS: Hot water is not hot enough in kitchen. It shall be 120 F or higher at all times. <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 /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS: Chlorine test strips not available. Provide by 3 weeks. <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.(114067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> FA0012318 PRO515743 SCO01 10/19/2016 <br /> EHD 16-23 Rev.06/30115 Page 1 of 2 Food Program OIR <br />