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1600 - Food Program
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PR0162643
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Last modified
4/30/2019 4:21:33 PM
Creation date
4/30/2019 4:17:59 PM
Metadata
Fields
Template:
EHD - Public
ProgramCode
1600 - Food Program
File Section
COMPLIANCE INFO
RECORD_ID
PR0162643
PE
1619
FACILITY_ID
FA0001709
FACILITY_NAME
S-Mart #309
STREET_NUMBER
1616
Direction
E
STREET_NAME
MARCH
STREET_TYPE
Ln
City
Stockton
Zip
95210
CURRENT_STATUS
02
SITE_LOCATION
1616 E March Ln
P_LOCATION
01
P_DISTRICT
002
QC Status
Approved
Scanner
JCastaneda
Tags
EHD - Public
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Time In: 10:30 am <br /> Time Out: 12:45 pm <br /> San Joaquin County <br /> Environmental Health Department <br /> a ` _ 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone: (209)468-3420 Fax: (209) 464-0138 Web:www.sjgov.org/ehd <br /> q�IFOR� <br /> Food Program Official Inspection Report <br /> Name of Facility: S-Mart#309 Date: 12/02/2015 <br /> Address: 1616 E March Ln, STOCKTON 95210 <br /> Owner/Operator: SAVE MART SUPERMARKETS Telephone. (209) 577-1600 <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS: No paper towel for handwash inside bakery department. Provide. Corrected. CD rrtc n�� <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be 21 `/ Y <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(f)) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS: Section of cooler for preserved fruits, salad dressing, and cut vegetables, and part of cooler at cold deli, <br /> were between 45 and 50 F (see measurements). Store all potentially hazardous food (PHF) at 41 F or below. <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 /> #13 Food Contamination and Adulteration <br /> OBSERVATIONS: Using moist cotton cloth on cardboard bottom of ready-to-eat cake while applying icing, etc, which may <br /> come into contact with the cake. Immediately cease using moist cloth or anything that may contaminate food. Corrected. <br /> CALCODE DESCRIPTION:Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it <br /> impure or injurious to health. No food containing artificial trans-fat, including oil, shortening, or margarine containing trans-fat may be <br /> stored, distributed, or served by, or used in the preparation of any food within a food facility(113967, 113976, 113980, 113988, 113990, <br /> 114035, 114254(c), 114254.3, 114377) <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Wipe cloth in hot deli not in sanitizer bucket. Store in sanitizer bucket. Corrected. <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 /> FA0001709 PRO162643 SCO01 12/02/2015 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />
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