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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> 7fa�p[r+85S grows here. TimeIn:�5pm <br /> Time Out: 1:27 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: LAGORIOS FARMINGTON INN Date: 07/06/2023 <br /> Address: 25550 E HWY 4 , FARMINGTON 95230 <br /> Owner/Operator: LAGORIO, KATHY Telephone: (209)601-5112 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 07/21/2023 <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 /> #21 Hot and Cold Potable Water Not Available MAJOR <br /> OBSERVATIONS:The maximum hot water temperature at the hand sink inside the restroom was 86 F. Increase <br /> temperature to 100 F minimum for proper hand washing. Correct today. <br /> ---------------------------------------------------------------------------- <br /> Hot water was not verified as oysters were being washed in the 3-comp sink. Provide 120 F minimum hot water for <br /> warewashing and mop sink. If hot water is not at minimum 100 F for hand washing and warewashing, heat water by other <br /> means. Correct today. <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Facility's manager is lacking a 5-year food safety certificate. Some employees are lacking food handler <br /> certificates. Obtain certificates and provide documentation to cmuro@sjgov.org. Correct within 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:The prep cooler at the cook line was observed at 42 F. Decrease the temperature on the unit to 41 F or <br /> below. Correct today. <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 /> FA0000069 PRO161416 SCO01 07/06/2023 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 4 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 />