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SAN J O A Q U I N Environmental Health Department COUNTYTime In: 1 00 pm wr �- Time Out: 1:55 pm [rr :tr , nw; here. Food Program Service Request Inspection Report Name of Facility: HEIRLOOM KITCHEN Date: 10/18/2021 Address: 61 LINCOLN CENTER , STOCKTON 95207 Requestor: MATHEW ORTIZ, HEIRLOOM KITCHEN Telephone: (209) 598-8542 Program Element: 1602 -FOOD CONSULTATION Request#: SR0084128 Inspection Type: 061 -CONSULTATION VIOLATIONS AND CORRECTIVE ACTIONS 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: 113700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health and have the potential to cause foodborne illness.All major violations must be corrected immediately. Non-compliance may warrant immediate closure of the food facility. #1 Demonstration of Knowledge OBSERVATIONS:A food manager certificate shall be obtained by 60 days and food handler cards by 30 days from opening day. CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947)Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, 2011 shall obtain a Food Handler Card within 30 days(113948). #21 Hot and Cold Potable Water Not Available OBSERVATIONS: New owner was not able to install hot water line for food prep sink. Install a small water heater for this sink and provide hot water of at least 120 F. Correct by 1 week and send picture to your inspector. Current water heater is undersized. In the future if unit needs replacing provide a 72,000 BTU unit if multi use utensils are used or a 58,000 unit if all utensils are disposable. CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) #34 Warewashing Facilites Maintained OBSERVATIONS:Obtain OT test strips and keep level at 200 ppm. CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method.(114067(fg), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125) #36 EquipmentfUtensils/Linens: Proper Storage I Use OBSERVATIONS:All CO2 tanks shall be chained up to a rigid structure. CALCODE DESCRIPTION:All clean and soiled linen shall be property stored nonfood items shall be stored and displayed separate from food and food-contact surfaces.(114185.3-114185.4) Utensils and equipment shall be handled and stored so as to be protected from contamination.(114074-114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) FA0002440 SR0084128 SCO61 10118/2021 EHD 16-23 Rev.09/16/2020 Page 1 of 3 Food Program Service Request Inspection Report