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°• Environmental Health Department <br /> �. �J r� SHAWN <br /> t 7Y - L. <br /> Y <br /> ttlir_ ' COUNTY— <br /> Greol ness grows he, . Time In: 9.43 am <br /> Time Out: 10:59 am <br /> Food Program Official Inspection Report <br /> Name of Facility: H&S ENERGY PRODUCTS, LLC 3084 Date: 04/23/2024 <br /> Address: 3940 N TRACY BLVD, TRACY 95304 <br /> Owner/Operator: H&S ENERGY PRODUCTS, LLC Telephone: (714)761-5426 <br /> Program Element: 1613-FOOD EST 501-1000 SQ FT W/O SEATING <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 05/07/2024 <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The ID coffee creamer is 48F. Reduce the temperature of the coffee creamer to 41 F or below. Correct <br /> today. <br /> Facility uses time as a temperature control for some hot food items. Temperatures are being written down incorrectly <br /> (employees are not allowing the thermometer to take a temperature long enough). Temperatures written down are below <br /> the requirement(food temps today are ok)Discussed issue with Manager and Deli Manager. <br /> ***If time as a temperature control is to be used...the temperatures must be written down accurately. <br /> Facility's probe thermometers were checked in ice today and are functioning properly. <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:The hot water at the facility is too low. Increase the temperature of the hot water at the 3-comp sink and <br /> mop sink to 120F(minimum). Increase the temperature of the hot water at the hand sink(s)to 10OF minimum. Correct <br /> 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 /> FA0008057 PR0508406 SCO01 04/23/2024 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 3 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 />