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ll � � oA f� I N Environmental Health Department <br /> Irl �J <br /> • I' C U hl T Y Time In: 9:20 am <br /> Time Out: 9:56 am <br /> ` Greorness grows here. <br /> .- <br /> Food Program Service Request Inspection Report <br /> Name of Facility: WEBER BAKERY& DELI Date: 09/25/2023 <br /> Address: 514 E WEBER AVE , STOCKTON 95202 <br /> Requestor: DAO THI TRUC LAM,WEBER BAKERY Telephone: (209)464-0362 <br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0087144 <br /> Inspection Type: 061 -CONSULTATION <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The following unit for cold storage of Potentially Hazardous Foods(PHFs)was observed over the <br /> required temperature of 41 F: <br /> -True 3-door cooler was observed at 43 F <br /> Adjust/repair unit to maintain all PHFs at 41 F or below. Correct prior to operation. <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:Maximum hot water at facility was 116 F. Increase hot water heater to maintain 120 F minimum. Correct <br /> prior to operation. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Dao Lam Expiration Date:September 21,2028 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 116°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Hand sink hot water--Restroom--100.00°F Mop sink--116.00°F <br /> True 3-dr upright cooler--43.00°F <br /> NOTES <br /> No major violations. <br /> OKAY to issue permit once permit fee is paid and Form 5021 is updated. <br /> PE: 1624 <br /> Fee: $355 <br /> FA0015775 SR0087144 SC061 09/25/2023 <br /> EHD 16-23 Rev.07/05/2022 Page 1 of 2 Food Program Service Request Inspection Report <br />