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Time In: 12-40 pm <br /> Time Out: 1:30 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: YOUNGS LOCKEFORD PAYLESS MARKET Date: 02/09/2017 <br /> Address: 18980 N HWY 88 , LOCKEFORD 95237 <br /> Owner/Operator: YOUNGS LOCKEFORD PAYLESS MKT Telephone: (209)727-0166 <br /> Program Element: 1619-RETAIL MKT>1000 SQ FT(=/>2 DEPTS) <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 /> #8 Use of Time as a Public Health Control <br /> OBSERVATIONS:No time logs on several items at steam table that are below 135 F(see measurement list). Maintain time <br /> log for potentially hazardous food (PHF)that uses time control only, and dispose/remove from service within 4 hours. This <br /> is a repeat violation. <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 /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:3 wipe cloths in Chinese deli and in kitchen of Chinese deli not in sanitizer bucket. Store in sanitizer <br /> bucket. Corrected. This is a repeat violation. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Fried chiken nuggets--steam table--119.00°F broccoli beef--steam table--144.00°F <br /> gyoza/pot stickers--steam table--115.00°F Fried pawns steam table- 120.00°F <br /> Rotisserie chicken--135.00°F fried chicken--steam table -135.00°F <br /> NOTES <br /> FA0000081 PRO161914 SCO01 02/09/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />