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Time In: 10.40 am <br /> Time Out: 12:55 pm <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: ERNIES GENERAL STORE Date: 05/19/2017 <br /> Address: 4407 E WATERLOO RD, STOCKTON 95215 <br /> Owner/Operator: GIANNECCHINI, ERNEST Telephone: (209)931-2850 <br /> Program Element: 1617-RETAIL MARKET> 1000 SQ FT W/FOOD PREP <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 06/02/2017 <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:Observed one food handler did not wash hands between tasks, did not wear glove on left hand nor <br /> remove the ring, Immediately wash hands between tasks, remove ring or jewelries which may contact food, or wear gloves <br /> on the hand with ring or jeweleries. Corrected by wearing glove. Note: glove is not a substitute for frequent hand washing. <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:Sliced cheddar cheese in tray in reach-in cooler looks old and at 55 F, and 4D cheese cooler 43 F. <br /> Immediately provide 41 F or below for potentially hazardous food (PHF). Observed cheese disposed. <br /> Steam table water not in contact with tray, and hot PHF there below 130 F(but placed out only about 30 mintues ago, see <br /> below violation). Add water and adjust heat so internal temperature of hot PHF can be maintained at 135 F or above. <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 /> #11 Reheating Procedure for Hot Holding MAJOR <br /> OBSERVATIONS:The cooked chicken and meatballs in the steam table were taken out of Walk In and placed in steam <br /> table to be brought up to"temperature"about half an hour ago according to owner, but the above items in steam table was <br /> about 122 and the water below the trays (water is not in contact with the trays)about 137 F. PHF that were placed back in <br /> the cold, must be reheated to at least 165 F or above before serving. Immediately reheat to 165 F or dispose the above <br /> items. <br /> CALCODE DESCRIPTION:Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be <br /> brought to a temperature of 165#F. (114014, 114016) <br /> FA0002347 PRO161902 SCO01 05/19/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OIR <br />