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Food Program Service Request Inspection Report Facility Name and Address: PURE SAUSAGE & MEAT CO, 5638 N Pershing AVE , STOCKTON 95207 Environmental Health Department OBSERVATIONS: A food manager’s certificate was not available during the inspection . Provide a copy of a valid 5 - year food manager's certificate to lbaker@sjgov.org within 60 days of permit issuance. All other employees should obtain 3 - year Food Handler Card within 30 days from date of hire. CALCODE DESCRIPTION: All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1) Any food handler hired after June 1, 2011 shall obtain a Food Handler Card within 30 days (113948). #6 Handwashing Facilities Supplied and Accessible OBSERVATIONS: The dining room and kitchen hand sinks lack soap and paper towel dispensers. Install wall mounted full enclosed single service hand towel dispensers and wall mounted liquid or powder soap dispensers. Correct prior to permit issuance. CALCODE DESCRIPTION: Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f)) #14 Food Contact Surfaces Sanitized or Warewashing Sanitization OBSERVATIONS: Dishwasher was not hooked up at the time of the inspection. Ensure that dish washer is sanitizing at a minimum of 50 PPM chlorine and test strips are available to test. Correct prior to permit issuance. CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141) #21 Hot and Cold Potable Water Not Available OBSERVATIONS: The hot water at the prep sink and mop sink was observed at 106 F and 105 F at the three compartment sink. Increase temperature of hot water heater so that hot water is provided at a minimum of 120 F at these sinks. Correct prior to operation. CALCODE DESCRIPTION: An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) Minor#39 Thermometers Provided/Accurate/Easily Visible OBSERVATIONS: A probe thermometer was lacking . Provide a probe thermometer prior to operation. CALCODE DESCRIPTION: An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 #F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159) Minor#44 Premises: Clean/Litter Free; Vermin-Proof Page 2 of 4EHD 16-23 Rev. 09/16/2020 Food Program Service Request Inspection Report FA0002164 SR2400413 SC521 05/12/2025