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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> Crearrie3S grows here, Time In: 2.11 pm <br /> Time Out: 3:14 om <br /> Food Program Official Inspection Report <br /> Name of Facility: ARP MINIMART CORP WS Date: 06/20/2019 <br /> Address: 25775 S PATTERSON PASS RD, TRACY 95376 <br /> Owner/Operator: PATEL, GIRA I Telephone: (510)299-0699 <br /> Program Element: 1617-RETAIL MARKET> 1000 SQ FT W/FOOD PREP <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 07/05/2019 <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 /> #11 Reheating Procedure for Hot Holding MAJOR <br /> OBSERVATIONS:MAJOR: Observed an employee put chicken sandwiches(77-79F)into the hot hold cabinet. Food such <br /> as the chicken sandwiches, hot dogs, cheeseburgers, chimichangas)shall be reheated to proper temperature in the oven, <br /> then placed into the hot hold cabinet.The hot hold cabinet maintains food hot, but does not reheat food. Correct today. <br /> Corrected on site. <br /> CALCODE DESCRIPTION:Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be <br /> brought to a temperature of 165#F. (114014, 114016) <br /> #5 Hands Clean/Properly Washed/Proper Glove Use <br /> OBSERVATIONS:Observed food handling employee put on gloves without washing his hands in between. Hands shall be <br /> washed before putting on gloves and before changing gloves. Correct today. <br /> CALCODE DESCRIPTION:Employees are required to wash their hands:before beginning work before handling food/equipment/ <br /> utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready <br /> to eat foods,after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, <br /> 113961, 113968, 113973(b-0) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The 1 door sandwich cooler is 44F., Maintain unit 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 /> #29 Toxic Substances Properly Identified/Stored/Used <br /> OBSERVATIONS:Observed a can of Raid and a bag of D-con rodent bait under the 3-comp sink. Remove these <br /> household products from the facility. Use only commercial grade/food safe products. Correct today. <br /> CALCODE DESCRIPTION:All poisonous substances, detergents,bleaches, and cleaning compounds shall be stored separate from food, <br /> utensils,packing material and food-contact surfaces. (114254, 114254.1, 114254.2) <br /> FA0003100 PRO161557 SCO01 06/20/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />