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SHAWN <br /> —COUNTY <br /> Environmental Health Department <br /> �. �J r� <br /> t 7Y - L. <br /> COUNTY Time In: 1:57 pm <br /> - rT <br /> Time Out: 2:27 pm <br /> <1 Greottless grows here, <br /> Food Program Service Request Inspection Report <br /> Name of Facility: EPIC ACADEMY Date: 08/08/2022 <br /> Address: 2760 PENROSE AVE , LATHROP 95330 <br /> Requestor: BANTA UNIFIED SCHOOL DISTRICT, BANTA UNIFIED SCHOOL DISTRIC Telephone: (209)229-4651 <br /> Program Element: 1601 -FOOD PLAN CHECK Request#: SR0085451 <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:One person shall obtain the 5 year Food Safety Certificate (also called the Food manager)within 60 <br /> days. Once obtained, provide a copy to Kadeanne Linhares(klinhares@sjgov.org/209-616-3025). <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:The 3 door Traulsen is not in operation this date(waiting on a part to repair new unit). Ensure <br /> refrigeration is 41 F or below prior to use of unit to store potentially hazardous food. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:The dish machine is not reaching 160F at the final rinse.The dishmachine shall reach 160F (minimum) <br /> at thermolabel prior to use. Use the manual warewashing procedure of wash, rinse, sanitize, air dry at the 3-comp sink until <br /> the dish machine is in proper working condition. <br /> Provide a chlorine or quat sanitizer prior to operation. <br /> Clean and sanitize all food contact surfaces prior to operation. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) <br /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:Clean and sanitize all nonfood contact surfaces prior to operation. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> SR0085451 SC523 08/08/2022 <br /> EHD 16-23 Rev.07/05/2022 Page 1 of 2 Food Program Service Request Inspection Report <br />