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Time In: 1020 am <br /> Time Out: 11:30 am <br /> oPQ•��N. 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: 7-ELEVEN INC#35355 Date: 12/28/2016 <br /> Address: 3202 W Hammer Ln, STOCKTON 95209 <br /> Owner/Operator: 7-ELEVEN INC Telephone: (800)828-0711 <br /> Program Element: 1617-RETAIL MARKET> 1000 SQ FT W/FOOD PREP <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 01/11/2017 <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:The chili/cheese and the cold coffee dispensers are not cold enough. Hot food shall be 135 F or higher <br /> and cold food at 41 F or lower. Discontinue selling items until units are reapired or replaced. <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 MAJOR <br /> OBSERVATIONS:Ware washing sink is not fully accessible and saw a squeege on it. Remove boxes and non food related <br /> items from sink area. It shall be fully accessible at all times. <br /> Sanitizer level at 3 comp sink is zero. Quat level shall be 200 ppm at all times. Repair automatic dispenser,today. <br /> Saw wet towel in hand sink.All wet towels used for cleaning shall be kept in a bucket with sanitizer. <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Employee did not wash hands before gloves were used. Hand washing shall always take place before <br /> gloves are used. <br /> Hand blower in rest room is not working. Repair, immediately. <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(0) <br /> #29 Toxic Substances Properly Identified/Stored/Used <br /> OBSERVATIONS:Saw chemicals above food in dry storage closet.All chemicals shall be stored underneath food. Correct <br /> 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 /> FA0001817 PRO160263 SCO01 12/28/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OIR <br />