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Environmental Health Department <br />Time In: <br />11:21 am <br />10:41 am <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: Owner/Operator: BHATIA, GAGANDEEP <br />Inspection Type: INSPECTION/REINSPECTION (Chargeable) <br />Address: 190 COMMERCE AVE, MANTECA 95336 <br />Date: 05/16/2022Name of Facility: SOURDOUGH & CO <br />Reinspection on or after: 05/30/2022 <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 /> #11 Reheating Procedure for Hot Holding MAJOR <br />OBSERVATIONS: The back warmer, used to reheat the the prepackaged precooked soup bags, has water temp at 120F. <br />As per manufacturer instruction, soup bags need to be heated in boiling water till reaching 165F. Reheat food to 165F for at <br />least 15 seconds today then place food on the hot hold. Repeated violation. <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 /> #1 Demonstration of Knowledge <br />OBSERVATIONS: I could not verify all employees food handler cards. Provide cards with 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 /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: Rt 2 D true reach in cooler/ under prep table at the front counter/ front prep line has temp at 48F. Many <br />food items placed on the <br />cooling unit have temp varying between 47F- 48F. Provide 41F or below to the food items and the cooling unit today. <br />Repeated violation. <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 /> #21 Hot and Cold Potable Water Not Available <br />OBSERVATIONS: 3 comp sink has temp at 118F. Provide 120F or more today. Repeated violation. <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 />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0025607 PR0545011 SC333 05/16/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD