Laserfiche WebLink
Time In: 2.00 prn <br /> Time Out: 4:20 pm <br /> �...Q ...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: Costco Wholesale#1091 Date: 09/28/2016 <br /> Address: 2680 REYNOLDS RANCH PKWY, LODI 95240 <br /> Owner/Operator: COSTCO WHOLESALE CORPORATION Telephone: (425)313-8100 <br /> Program Element: 1619-RETAIL MKT>1000 SQ FT(=/>2 DEPTS) <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 10/19/2016 <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 /> #5 Hands Clean/Properly Washed/Proper Glove Use MAJOR <br /> OBSERVATIONS:Observed employee touched cooked chicken with bare hand without washing first at Deli Prep. <br /> Immediately begin washing hands between tasks before returning to food handling. Observed chicken disposed. <br /> CALCODE DESCRIPTION:Employees are required to wash their hands:before beginning work before handling food/equipment/ <br /> utensils as often as necessary,during food preparation, to remove soil and contamination when switching from working with raw to ready <br /> to eat foods,after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, <br /> 113961, 113968, 113973(b-f)) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Pepperoni and shredded cheese in 3D cooler/reach-in at 50F; bottom section of unit also at 50 F <br /> although there was no food in there at time of inspection. Immediately provide potentially hazardous food (PHF)41 F or <br /> below. CRS has been contracted to repair unit the same date. <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 /> #8 Use of Time as a Public Health Control <br /> OBSERVATIONS:No time log of the PHF (see above Violation#7)that are out of temperature. Provide time log <br /> documentation if only time control is used, dispose PHF within 4 hours. Also prepare PHF within 2 hours once out of <br /> temperature control before returning to temperature control. <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 /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:Piping under prep sink at Bakery missing. Provide piping to sink and still maintain at least 1 inch air gap <br /> above floor sink in 2 weeks. <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 /> FA0020431 PRO536360 SCO01 09/28/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OIR <br />