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Time In: 11-03 am <br /> Time Out: 1:05 pm <br /> �P.Q•u��!. P San Joaquin County <br /> y� Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> �..• �P Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> '9Gl P Oftt� <br /> Food Program Official Inspection Report <br /> Name of Facility: SUPER KING FOOD CENTER II Date: 10/14/2016 <br /> Address: 8626 LOWER SACRAMENTO RD, STOCKTON 95210 <br /> Owner/Operator: LOR, STEVEN S Telephone: (209)474-6699 <br /> Program Element: 1619-RETAIL MKT>1000 SQ FT(=/>2 DEPTS) <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 10/28/2016 <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 /> #17 Gulf Oyster Regulations MAJOR <br /> OBSERVATIONS:Oyster tags not available for oysters in case. Provide. Oysters in case have been removed during <br /> inspection. Provide tags. Maintain tags for 90 days after box is sold. <br /> CALCODE DESCRIPTION:Comply with Gulf Oyster warning seasonal requirements. (Title 17 CA Code of Regulations§13675, Cal Code <br /> Section 113707) <br /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Hand sinks are obstructed in the veggie prep room and in the fish dept. <br /> Provide so that hand sinks are accessible immediately. Ok, corrected. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:No sanitizer buckets available at fish and veggie depts. Provide. Ok, corrected onsite. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(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:Hot water at veggie room hand sink/mopsink is at 115F, 2 compartment sink(veggie room)is at 113F, 3 <br /> compartment sink at veggie room is at 113F. Fish dept 3 compartment sink is at 101 F. Provide hot and cold water at theses <br /> sinks, hot water at a minimum of 120F <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 /> FA0002596 PRO162119 SCO01 10/14/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OIR <br />