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Time In: 3.18 pm <br /> Time Out: 4:30 om <br /> �...Q .. C San Joaquin County <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> • �..• _ P• Telephone: (209)468-3420 Fax:(209)464-0138 Web:www.s'gov.org/ehd <br /> 4�IFO'Rt� <br /> Food Program Official Inspection Report <br /> Name of Facility: SF SUPERMARKET Date: 01/31/2017 <br /> Address: 8004 WEST LN, STOCKTON 95210 <br /> Owner/Operator: TRAN, HIEU Telephone: (209)478-9988 <br /> Program Element: 1619-RETAIL MKT>1000 SQ FT(=/>2 DEPTS) <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 02/07/2017 <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 /> #6 Handwashing Facilities Supplied and Accessible MAJOR <br /> OBSERVATIONS:No soap in women's staff restroom. Provide. Corrected. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(0) <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:Sanitizer bottles for both warewash 3-comp sinks at fish frying area and meat department were empty, <br /> and no sanitizer being used. Immediately sanitize all food contact surface after warewashing. Owner agrees to use bleach <br /> temporarily at 100 ppm until quat ammonia(200 ppm)can be provided. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Soy/bean sprouts at produce cooler reach in were 43 F, live oysters and clams at 44 and 43 F, and <br /> middle section of meat cooler reach in on aisle floor were 45 F. Provide 41 F for all potentially hazardous food (PHF). This <br /> is a repeat violation. <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 /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:Handles of several cleavers were repaired with tape. Remove tape and provide only cleanable and <br /> non-absorbent surface. This is a repeat violation. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> FA0002719 PRO160888 SCO01 01/31/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OIR <br />