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SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNTY <br /> ^ r1 `p' Greol:rless grows Mere, Time In: 245 pm <br /> Time Out: 3:45 om <br /> Food Program Official Inspection Report <br /> Name of Facility: QUIK STOP MARKET#2152 Date: 11/26/2018 <br /> Address: 1721 S CHEROKEE LN, LODI 95240 <br /> Owner/Operator: QUIK STOP MARKETS INC Telephone: (510)657-8500 <br /> Program Element: 1617-RETAIL MARKET> 1000 SQ FT W/FOOD PREP <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 foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of <br /> the food facility. <br /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Hand sink is partially blocked by trash bin. remove bin for full accessibility of the hand wash station. <br /> corrected on site. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(0) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Corn hot dog has temp 121 F on warmer( right side warmer is off by mistake). Discard and provide <br /> potentially hazardous food at 135F or above on the warmer. Corrected on site. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Harbhajan Shergill Expiration Date:April 22,2022 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 143°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 110°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Walk in cooler--41.00°F Sandwiches display cooler 41.00°F <br /> Hand sink--Front--120.00°F Buffalo Chicken--Warmer 140.00°F <br /> Corn Hot dog--Warmer--121.00°F Hand sink--Rest room--100.00°F <br /> NOTES <br /> Sanitizer bucket is not set up. Set up sanitizer bucket with QUAT 200 ppm. Corrected on site. <br /> OIR mailed to facility address. <br /> FA0000591 PRO162484 SCO01 11/26/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />