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Time In: 10:40 am <br /> Time Out: 12:59 pm <br /> San Joaquin County <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone: (209)468-3420 Fax: (209)464-0138 Web:www.sjgov.org/ehd <br /> Food Program Official Inspection Report <br /> Name of Facility: YOUNGS LOCKEFORD PAYLESS MARKET Date: 12/31/2015 <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 Reinspection on or after: 01/14/2016 <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:Sweet and Sour pork cooked this morning was 124 F at steam table. Provide 135 F. Food was <br /> reheated to 165F, and measured at 155F at steam table. <br /> BBQ pork pieces at steam table cooked at 10am according to manager ranges from 117, 126, and 130. Do not serve after <br /> 4 hours, or immediately reheat to at least 165 F and store at 135 F or above. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 4V 45°F or at or above 135°F.(113996, 113998, <br /> 114037, 114343(a)) <br /> #27 Food Protected from Contamination <br /> OBSERVATIONS: Meat in Meat Walk In, meat in Deli display cooler, and fish and shrimps at Deli Display not covered. <br /> Cover food to protect from contamination. <br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a, b, c, d, f), 113986, 114060, <br /> 114067(a, d, e,j), 114069(a, b), 114077, 114089.1 (c), 114143(c)) <br /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS: Bag of meat/pork rink on floor. Store food at least 6 inches above floor. <br /> Opened bags of flour closed by rolling up at bakery. Store food in approved container and close the lid to protect food. <br /> CALCODE DESCRIPTION:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br /> above the floor on approved shelving.(114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b)) <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS: No test strips at Meat Prep. Provide. This is a repeat. <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.(114067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> FA0000081 PRO161914 SCO01 12/31/2015 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OIR <br />