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SAN•JOAQUIN Environmental Health Department
<br /> C 01lJ N T Y Time In: 10-30 am
<br /> Time Out: 11:00 am
<br /> Food Program Service Request Inspection Report
<br /> Name of Facility: MILE NUTRITION Date: 01/06/2021
<br /> Address: 209 DORRIS PL , STOCKTON 95204
<br /> Requestor: SAVANNAH VILLANUEVA, MILE NUTRITON Telephone: (209) 507-1435
<br /> Program Element: 1601 - FOOD PLAN CHECK Request#: SR0083028
<br /> Inspection Type: 523 - Plan Check/Report Review
<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 /> #6 Handwashing Facilities Supplied and Accessible
<br /> OBSERVATIONS: Provide for all hand sinks hand soap from bottle or wall dispenser. Paper towels shall be provided from a
<br /> wall dispenser.
<br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be
<br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of
<br /> utensils and equipment.(113953, 113953.1, 114067(f))
<br /> #21 Hot and Cold Potable Water Not Available
<br /> OBSERVATIONS:Water heater shall be installed and provide hot water of at least 120 F.
<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 /> #35 Equipment/Utensils Approved and in Good Repair
<br /> OBSERVATIONS: If sinks at prep area are less than 2 feet apart, provide a 6 inch splash guard from back end to front end.
<br /> Front end corner shall be curved to prevent any injuries.
<br /> CALCODE DESCRIPTION.All utensils and equipment shall be fully operative and in good repair.(114175).All utensils and equipment
<br /> shall be approved, installed properly, and meet applicable standards.(114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5,
<br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182)
<br /> #38 Approved/Sufficient Ventilation and Lighting
<br /> OBSERVATIONS:All lights shall be fully functional
<br /> CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by
<br /> the local building department. Canopy-type hoods shall extend 6"beyond all cooking equipment. All areas shall have sufficient ventilation
<br /> to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a
<br /> light-switch activated exhaust fan, consistent with local building codes.(114149, 114149.1)Adequate lighting shall be provided in all areas
<br /> to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed
<br /> shall be of shatterproof construction or protected with light shields.(114149.2, 114149.3, 114252, 114252.1)
<br /> SR0083028 SC523 01/06/2021
<br /> EHD 16-23 Rev.09/16/2020 Page 1 of 3 Food Program Service Request Inspection Report
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