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°• Environmental Health Department <br /> �. �J r� SHAWN <br /> t 7Y - L. <br /> Y <br /> ttlir_ ' COUNTY— <br /> Greolness grows he, . Time In: 922 am <br /> Time Out: 10:17 am <br /> Food Program Official Inspection Report <br /> Name of Facility: MARY GRAHAM CHILDREN'S SHELTER Date: 10/10/2023 <br /> Address: 6861 W MARY GRAHAM LN, FRENCH CAMP 95231 <br /> Owner/Operator: SAN JOAQUIN CO HUMAN SERVICE SST Telephone: (209)468-6966 <br /> Program Element: 1632-EXEMPT FOOD <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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 by e-mail or text(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 /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Lemon quat sanitizer in spray bottles is being used. Quat sanitizer test strips are needed. Obtain quat <br /> sanitizer test strips by 1 week. <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. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: needed Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Cottage B East 2 comp sink--121.00°F Cottage A East 1 door Maytag--41.00°F <br /> Cottage A East 2 comp sink--121.00°F Cottage A West 2 comp sink--120.00°F <br /> Cottage B West 2 comp sink--133.00°F Cottage B East 1 door Maytag--29.00°F <br /> 1 dor Kenmore in pantry--29.00°F Cottage A West 1 door Maytag--39.00°F <br /> Cottage B West 1 door Maytag--41.00°F Arctic Air 2 door freezer in pantry--17.00°F <br /> NOTES <br /> FA0000094 PRO161147 SCO01 10/10/2023 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 2 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD <br />