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Environmental Health Department Time In: 2:17 pm 1:27 pm Time Out: Program Element: 1623 - RESTAURANT/BAR 1-20 SEATS Telephone: Owner/Operator: GASMEN, ALEX Inspection Type: ROUTINE INSPECTION - Operating Permit Address: 151 E LATHROP RD, LATHROP 95330 Date: 01/19/2022Name of Facility: THE BLESSED KITCHEN Reinspection on or after: 02/02/2022 Food Program Official Inspection Report 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. #7 Hot and Cold Holding Temperatures MAJOR OBSERVATIONS: Some food at hot hold is less than 135F. Maintain hot food at 135F or above. Correct today. Please use this procedure for the preparation of chiccarrones: Boil pork to 145F (minimum), place the boiled pork in the hot hold cabinet and maintain at 135F to dry (minimum), if needed, cool properly prior to placing in the walk-in cooler overnight (135F to 70F within 2 hours and then 70F to 41F within 4 hours), reheat to 165F the next morning prior to placing in the hot hold cabinet and maintain at 135F (minimum) prior to frying. CALCODE DESCRIPTION: Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) #8 Use of Time as a Public Health Control MAJOR OBSERVATIONS: Time as a temperature control is not being used properly. When the 4 hours of time has expired, the food must be discarded. Correct today. CALCODE DESCRIPTION: When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000) #1 Demonstration of Knowledge OBSERVATIONS: Food Handler Cards for all employees are not available. Obtain the 3 year Food Handler Card within 30 days. Maintain copies on site and accessible. 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). #33 Nonfood Contact Surfaces Clean OBSERVATIONS: The wooden utensil racks and the new service counter have a raw, unfinished wooden surface. Paint or stain these wooden surfaces to make the finish smooth, cleanable and non-absorbent. Correct by 2 weeks. CALCODE DESCRIPTION: All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c)) Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR FA0007361 PR0506351 SC001 01/19/2022 1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD