Laserfiche WebLink
Program Element: 1615 - RETAIL MKT 301-2000 SQ FT (PREPKGD/LTD PREP) <br />Telephone: (209) 465-4803 Owner/Operator: ALNAGAR, KHALID MOHAMED <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 1804 E EIGHTH ST, STOCKTON 95206 <br />Date: 07/25/2017Name of Facility: M & M MARKET <br />Food Program Official Inspection Report <br /> 2:25 pm <br /> 2:00 pm <br />Time Out: <br />Time In: <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 />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 <br />OBSERVATIONS: The walk in cooler is at 45 F. Adjust to 41 F or below 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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br />OBSERVATIONS: There other non food items being stored inside the 3 comp sink (fan, plunger). Remove today and only <br />store food items at the 3 comp sink. <br />CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, <br />114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141) <br /> #21 Hot and Cold Potable Water Not Available <br />OBSERVATIONS: The hot water at the 3 comp sink is at 100 F. Adjust to 120 F or higher today. <br />CALCODE DESCRIPTION: An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. <br />(113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br />OVERALL INSPECTION NOTES AND COMMENTS <br />Walk in cooler -- 45.00º F Mop sink -- 120.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />-Previous report on site <br />Report emailed to aseelhamoodzokari@gmail.com <br />Page 1 of 2EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0001878 PR0161413 SC001 07/25/2017