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°• Environmental Health Department <br /> �. �J r� SHAWN <br /> t 7Y - L. <br /> Y <br /> ttlir_ ' COUNTY <br /> Greol ness grows here, Time In: 9.50 am <br /> Time Out: 10:48 am <br /> Food Program Official Inspection Report <br /> Name of Facility: THE BLESSED KITCHEN Date: 11/03/2020 <br /> Address: 151 E LATHROP RD, LATHROP 95330 <br /> Owner/Operator: LORDS BOUNTY LLC Telephone: <br /> Program Element: 1623-RESTAURANT/BAR 1-20 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 11/17/2020 <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 obtain the 5 year Food Safety Certificate (also called the Food Manager)within 60 <br /> days. Once obtained,fax or e-mail a copy to Kadeanne Linhares (klinhares@sjgov.org). <br /> Employees working today lack the 3 year Food Handler Card. Employees shall obtain the 3 year Food Handler Card within <br /> 30 days of hire. Maintain copies of employee's Food Handler Cards on site and accessible. Correct by 30 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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Observed pans of food under the steam table Oust cooked -still at 135F or above). Maintain all hot food <br /> on the steam table to keep at 135F or above. <br /> Food shall be kept cold (at 41 F or below)or hot(at 135F or above after cooking to proper temperature). <br /> Correct immediately. <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 /> #26 Approved Thawing Methods <br /> OBSERVATIONS:Observed multiple foods thawing at room temperature.When thawing food, use one of the four <br /> approved methods for thawing: 1)under cool running water of sufficient velocity to flush away loose food particles, 2)in the <br /> refrigerator, 3)in the microwave, or 4)during the cooking process. <br /> Correct today. <br /> CALCODE DESCRIPTION:Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity <br /> to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1) <br /> FA0007361 PR0506351 SCO01 11/03/2020 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 3 Food Program OIR <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 />