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SAN J U A Q U I N Environmental Health Department <br /> COUNTY <br /> G7reotness grows here, Time In: 8.36 am <br /> Time Out: 10:19 am <br /> Food Program Official Inspection Report <br /> Name of Facility: 3 b's truck&auto plaza Date: 08/31/2020 <br /> Address: 14749 N Thornton Rd, LODI 95242 <br /> Owner/Operator: TONY KHATIRINE Telephone: (209)368-8100 <br /> Program Element: 1613-FOOD EST 501-1000 SQ FT W/O SEATING <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 09/14/2020 <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:Pizza at hot hold display case next to register is at 130F and 132F. <br /> Burritos in this case are at 112F. <br /> Provide a temperature of 135F or higher of these foods. <br /> Beef tamales in steamer in hot hold in display case are at 70F. <br /> Provide a temperature of 135F. <br /> Corrected: Food removed from sale. <br /> Temperature on hot hold case thermometer is at 88F. Maintain temperature of 135F or higher of this unit so that foods in <br /> this unit are 135F or higher. Corrected on site,temperature turned up to 150F. <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 /> #11 Reheating Procedure for Hot Holding MAJOR <br /> OBSERVATIONS:Foods in the hot hold case are reheated and temperatures of these foods are Burritos at 112F, and <br /> tamales are at 70F. Provide a temperature of 165F of these food items prior to placing in hot hold case. <br /> CALCODE DESCRIPTION:Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be <br /> brought to a temperature of 165#F. (114014, 114016) <br /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:Observed debris on ceiling and fans from the walk in cooler. Clean debris. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Sanitizer test strips are lacking. Provide sanitizer test strips. <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. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> FA0000482 PRO160319 SCO01 08/31/2020 <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 />