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Environmental Health Department <br />Time In: <br /> 2:40 pm <br /> 1:40 pm <br />Time Out: <br />Program Element: 1632 - EXEMPT FOOD <br />Telephone: (209) 937-8700 Owner/Operator: CITY OF STOCKTON <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 730 E FULTON ST, STOCKTON 95204 <br />Date: 04/20/2021Name of Facility: OAK PARK SENIOR CENTER <br />Food Program Official Inspection Report <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: The operator on site could not present a current food safety certificate at this time. Obtain and provide a <br />copy to Victor Acevedo (vmacevedo@sjgov.org) within 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 /> #21 Hot and Cold Potable Water Not Available <br />OBSERVATIONS: The facility currently only contains hot water that is reaching the maximum 100F at this time. The facility <br />manager stated that new heaters were provided for the hand washing sinks in the restroom and the main water heater could <br />of been lowered in the mean time. facility is currently not practicing ware-washing at this time, as all meals are prepackaged. <br />Corrections must be made to ensure mop sink and 3-compartment sink are reaching the minimum 120F or above while <br />hand-washing sinks must be maintained between 100F-110F. Correct as soon as possible. <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: Operator could not present sanitizing strips during the time of the inspection. Ensure facility contains <br />sanitizing strips on site at all times to ensure proper sanitizing levels during ware-washing. Correct within 7 days. <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 />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 100 <br /> 100 <br />Needed <br />OVERALL INSPECTION NOTES AND COMMENTS <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0018937 PR0527925 SC001 04/20/2021 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD