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SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNT Y-- <br /> c/ `p Greorne5S grows hey,. Timeln: 1-00pm <br /> Time Out: 1:25 om <br /> Food Program Official Inspection Report <br /> Name of Facility: PACIFIC AVENUE CHEVRON Date: 03/18/2019 <br /> Address: 6633 PACIFIC AVE, STOCKTON 95207 <br /> Owner/Operator: EDWARD R. MARSZAL ENTERPRISES, INC. Telephone: (916)488-3666 <br /> Program Element: 1615-RETAIL MKT 301-2000 SQ FT(PREPKGD/LTD PREP) <br /> Inspection Type: INSPECTION/REINSPECTION (Chargeable) <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Lack of food manager certificate. Class is scheduled for 03/27/19. Provide a copy by 04/27/19 <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The open case with potentially hazardous foods is not cold enough at 44 F. It shall be 41 F or lower. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:There are cans on drain board. Remove. Sink shall be used only for ware washing. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) <br /> #22 Disposal of SewageMastewater <br /> OBSERVATIONS:Mop is on mop basin. Hang to dry. Provide a wall hook. <br /> CALCODE DESCRIPTION:All liquid waste must drain to an approved fully functioning sewage disposal system. (114197) <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:There are dirty towels on floor under 3 comp sink. Store inside laundry bag. Start today. <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 /> FA0002483 PRO160252 SC333 03/18/2019 <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 />