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Time In: 11-35 am <br /> Time Out: 12:35 pm <br /> �P.Q•u��!. P San Joaquin County <br /> y� Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> �..• �P Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> '9Gl P Oftt� <br /> Food Program Official Inspection Report <br /> Name of Facility: JIMMYS MARKET Date: 11/29/2016 <br /> Address: 2260 E YOSEMITE AVE, MANTECA 95336 <br /> Owner/Operator: ALESHMALI, NASR AHMED Telephone: (209)470-0389 <br /> Program Element: 1616-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:The hand sink was covered by a box upon arrival. Maintain hand wash sink accessible at all times. <br /> Corrected on site. <br /> The paper towel dispenser at the hand sink at the front lacks paper towels. Refill dispenser today. 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 /> #8 Use of Time as a Public Health Control <br /> OBSERVATIONS:The chicken wings at the hot hold cabinet are 109-120F. Owner states they were cooked around <br /> 10:30am.Any unsold items shall be discarded by 2:30pm. If food is kept hot at 135F or above (after being cooked to 165F <br /> or above),the 4 hour rule is not needed. Maintain a time and temperature log. Correct today. <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 /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Chlorine sanitizer test strips are not available. Obtain test strips today. <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:The walls and ceiling in the beer walk-in cooler have dust and mildew. Clean the walls and ceiling by 3 <br /> days. <br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment <br /> shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182) <br /> FA0000467 PRO161581 SCO01 11/29/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />