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SAN J U A Q U I N Environmental Health Department <br /> COUNTY <br /> Greotness grows here, Time In: 12-55 pm <br /> Time Out: 1:52 om <br /> Food Program Official Inspection Report <br /> Name of Facility: HZF CORPORATION Date: 10/20/2020 <br /> Address: 8909 THORNTON RD, STOCKTON 95209 <br /> Owner/Operator: POPALZAI, MOHAMMAD Telephone: <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:Soap and paper were lacking at kitchen hand sink. <br /> Paper towels and soap provided during inspection. <br /> Provide soap and paper towels in permanent dispensers. <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(1)) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:3 door reach-in refrigerator is at 49F. <br /> Provide at 41 F or lower. <br /> Observed cut tomatoes stored at room temperature on to top of reach-in freezer. <br /> Provide this food item at 41 F or lower. Ok, corrected tomatoes thrown away. <br /> Per manager cut tomatoes will be stored in 2 door cold drawer under griddle. <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 /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Test strips at the facility are for quat ammonium. <br /> The sanitizer being used at the facility is chlorine. Provide chlorine test strips. <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 /> FA0022641 PR0539567 SCO01 10/20/2020 <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 />