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Time In: 10:13 am <br /> Time Out: 11:27 am <br /> a�rN San Joaquin County <br /> c <br /> Y Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> . .. Telephone: (209)468-3420 Fax:(209)464-0138 Web:www.sjgov.org/ehd <br /> '�CjFORe� <br /> Food Program Official Inspection Report <br /> Name of Facility: RINALDIS MARKET INC Date: 07/15/2015 <br /> Address: 4625 N DUNCAN RD, LINDEN 95236 <br /> Owner/Operator: FONG, VICTOR E Telephone: (209) 887-3507 <br /> Program Element: 1619 - RETAIL MKT>1000 SQ FT (=/>2 DEPTS) <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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 foodbome 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: The food manager's safety certificate is not available. Make available at all times. <br /> Email a copy to Lhuynh@sjcehd.com <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 corn dogs, egg rolls, potatoes, and char siu in the hot hold are at 120-128 F. Adjust to 135 F or <br /> higher today. <br /> Cooked rice and noodles are left out and not in use. Place in cooler until needed. <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 /> #13 Food Contamination and Adulteration <br /> OBSERVATIONS: The to go forks in the deli area which are handled by employees are stored handle down. Store all the <br /> forks handle up. <br /> CALCODE DESCRIPTION.Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it <br /> impure or injurious to health. No food containing artificial trans-fat, including oil, shortening, or margarine containing trans-fat may be <br /> stored, distributed, or served by, or used in the preparation of any food within a food facility(113967, 113976, 113980, 113988, 113990, <br /> 114035, 114254(c), 114254.3, 114377) <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS: No sanitizer bucket in the kitchen. Provide one with 100 ppm chlorine or 200 ppm QUAT to store wiping <br /> cloths <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(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 /> FA0000034 PRO161918 SCO01 07/15/2015 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OIR <br />