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�...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 /> Facility Name and Address: SF SUPERMARKET, 8004 WEST LN, STOCKTON 95210 <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Wipe cloths at meat/fish department hanging on electrical plug in. Store in sanitizer bucket <br /> immediately. This is a repeat violation. <br /> CALCODE DESCRIPTION:Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Multiple tiles broken and exposing subfloor at meat/fish department. Repair in 3 months to provide <br /> cleanable and non-absorbent surface. This is a repeat violation. <br /> CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Thach Pham Huynh Expiration Date: May 26,2021 <br /> Warewash Chlorine(Cl): 0 ppm Heat: °F Water/Hot Water Ware Sink Temp: 125°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 105°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Fruit/flat noodle WI--40.00°F tofu--reach in cooler on aisle floor--39.00°F <br /> RR men--100.00°F Dairy--reach in cooler on aisle floor--45.00°F <br /> salad--reach in cooler on aisle floor--41.00°F pork--display cooler--40.00°F <br /> ribs--display cooler--41.00°F Fish--display cooler--41.00°F <br /> ducks/Filipino wursts display cooler--35.00°F wet noodles--reach in cooler on aisle floor--40.00°F <br /> live conch--live tank--41.00°F duck head section--reach in cooler on aisle floor--40.00°F <br /> 3-comp sinks x 3--125.00°F produce/noodle WI--41.00°F <br /> meat pork--reach in cooler on aisle floor--45.00°F Meat WI 37.00°F <br /> clam--live tank--43.00°F chicken- reach in cooler on aisle floor--37.00°F <br /> packaged fish--reach in cooler on aisle floor--41.00°F HW x 3 105.00°F <br /> oysters--live tank--44.00°F RR women--100.00°F <br /> fish cake--display cooler--39.00°F beef--display cooler--41.00°F <br /> sprouts--reach in cooler on aisle floor--43.00°F noodle/fish cakes--reach in cooler on aisle floor--37.00°F <br /> NOTES <br /> OIR emailed to'adahuang999@yahoo.com' <br /> FA0002719 PRO160888 SCO01 01/31/2017 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 3 Food Program OIR <br />