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Time In: 1-32 prn <br /> Time Out: 3:12 pm <br /> �...Q ...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: 10/31/2016 <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: INSPECTION/REINSPECTION 1 hr minimum Reinspection on or after: 11/01/2016 <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:Wall refrigerator next to meat dept has no food product, as refrigerator is being repaired. Section next to <br /> this unit has food product and unit is at 61 F-64F,pork balls in this unit are at 61 F. Provide at 41 F or lower if storing <br /> potentially hazardous food. All foods that are 50F and above in this unit is not to be sold/given to Public. Ok, corrected items <br /> being removed from sale during inspection. Do not store phf until 41 F or lower and a re inspection has occurred. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> hand sink/mopsink- veggie room- 120.00°F 2 comp--veggie room--120.00°F <br /> 3 comp--fish dept- 120.00°F <br /> NOTES <br /> A second re-inspection to occur on or after 11/1/2016 <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: Kimsan Sok, Manager <br /> EH Specialist: STEPHANIE RAMIREZ Phone: (209)468-9851 <br /> FA0002596 PRO162119 SC333 10/31/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 1 Food Program OIR <br />