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Time In: 12-45 p <br /> Time Out: 1:25 om <br /> PquitY San Joaquin County <br /> )O. .QOG <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> • cq.. �a• Telephone: (209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> �/PORN <br /> Food Program Official Inspection Report <br /> Name of Facility: NHU Y MARKET Date: 02/17/2017 <br /> Address: 922 E HAMMER LN, STOCKTON 95210 <br /> Owner/Operator: LE,Y NHU Telephone: (209)639-1886 <br /> Program Element: 1617-RETAIL MARKET> 1000 SQ FT W/FOOD PREP <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 03/03/2017 <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 /> #5 Hands Clean/Properly Washed/Proper Glove Use MAJOR <br /> OBSERVATIONS:No soap and paper towel in employee restroom. Provide immediately. Corrected. <br /> CALCODE DESCRIPTION:Employees are required to wash their hands:before beginning work before handling food/equipment/ <br /> utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready <br /> to eat foods,after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, <br /> 113961, 113968, 113973(b-0) <br /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:Cooked gizzards with no label on chest freezer at 108 F, and numerous produce in produce display <br /> cooler above 41 F (see measurement list). Provide 41 F or below for potentailly hazardous food (PHF). Owner voluntarily <br /> disposed. <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 /> #8 Use of Time as a Public Health Control <br /> OBSERVATIONS:Time log not kept for PHF that uses time control only including steamed meat buns,fried meat patter, <br /> cooked corn on cob, gluttonous rice with meat inside, etc.on table by counter next to reach in chest freezer(owner reuses a <br /> one page Isit with pre-filled time, but it is not accurate with PHF observed nor is it dated). Owner stated the food was made <br /> at 10 am. Immediately begin to maintain accurate time log daily for PHF that uses time control only, and dispose all such <br /> PHF within 4 hours. <br /> CALCODE DESCRIPTION:When time only,rather than time and temperature is used as a public health control,records and <br /> documentation must be maintained(114000) <br /> #23 Rodents, Insects or Animals Inside Facility <br /> OBSERVATIONS:2 dead cockroaches behind Walk In freezer. Remove and clean, and provide more pest control as <br /> needed. <br /> CALCODE DESCRIPTION:Each food facility shall be kept free of vermin:rodents(rats,mice), cockroaches,flies.(114259.1, 114259.4, <br /> 114259.5) <br /> FA0012036 PRO515053 SCO01 02/17/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 4 Food Program OIR <br />