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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> C rea rrie3 S grows here, Time In: 9.35 am <br /> Time Out: 10:33 am <br /> Food Program Official Inspection Report <br /> Name of Facility: PETERS MARKET Date: 05/07/2019 <br /> Address: 8150 S EL DORADO ST, FRENCH CAMP 95231-9752 <br /> Owner/Operator: PHAN, NGUYEN Telephone: (209)982-1301 <br /> Program Element: 1617-RETAIL MARKET> 1000 SQ FT W/FOOD PREP <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 05/21/2019 <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 /> #23 Rodents, Insects or Animals Inside Facility MAJOR <br /> OBSERVATIONS:Observed rat droppings throughout the store (shelving with paper products, shelving with food products, <br /> storage shelving in the rear of the store). Immediately remove all items from the shelving. Discard any items that have been <br /> chewed on, are open, or are soiled.Wipe down all shelving to remove droppings, clean and sanitize areas. <br /> Several glue boards and snap traps were observed throughout the facility. <br /> Per owner,the facility is serviced by Consumer's Choice Pest Control. Observed invoice dated 4-30-2019 <br /> CALCODE DESCRIPTION:Each food facility shall be kept free of vermin:rodents(rats,mice), cockroaches,flies.(114259.1, 114259.4, <br /> 114259.5) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The large wall cooler(north side of facility)is 44F,the 2 door True prep unit is 44F and the large walk-in <br /> cooler temperature is 43F. Maintain refrigeration units at 41 F or below. Correct today. <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:The fried chicken is 115F. Per operator, it was put out at 8:30am.Any unsold fried chicken must be <br /> discarded at 12:30pm. Maintain records or documentation when using time as a temperature control (a chart/log stating <br /> what the time the food was placed in hot hold and the temperature of the food. Correct today. <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 /> FA0000114 PRO161270 SCO01 05/07/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 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 />