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Time In: 2.00 pm <br /> Time Out: 2:48 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: ERNIES GENERAL STORE Date: 08/14/2017 <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: INSPECTION/REINSPECTION 1 hr minimum Reinspection on or after: 08/28/2017 <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:Cooked chicken in 2 bags at steam table tray(not turned on)at 80 F, sliced cheese in prep table of 3D <br /> cooler at counter 45 F, and air of 3D cooler 43 F. Provide 41 F or below for potentially hazardous food (PHF)immediately. <br /> Observed cooked chicken disposed by managment. <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Food Handler's cards for 2 employees possibly more lacking. Provide. <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 /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Wipe cloth on prep table. Store in sanitizer bucket. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 3D cooler prep table(air)--43.00°F sliced cheese--45.00°F <br /> cooked chicken--80.00°F <br /> FA0002347 PRO161902 SC333 08/14/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />