Laserfiche WebLink
SAN JOAQUIN Environmental Health Department <br /> IJ NIT Y_ Time In: 9.10 am <br /> ry Time Out: 9:55 am <br /> SclForit' Greotness grows here. <br /> Food Program Service Request Inspection Report <br /> Name of Facility: DELTA FOOD MARKET Date: 01/03/2020 <br /> Address: 549 W CHARTER WAY, STOCKTON 95206 <br /> Requestor: MANDEEP SINGH, DELTA FOOD MARKET Telephone: (707)720-9855 <br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0081589 <br /> Inspection Type: 061 -CONSULTATION <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS: If meat dept is reopened obtain food safety certificate by 60 days.This is the 5 year certificate. <br /> CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br /> assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an <br /> employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, <br /> 2011 shall obtain a Food Handler Card within 30 days(113948). <br /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Paper towel dispenser in rest room is empty. Fill with proper towels by 2 days. <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS: If meat dept coolers and walk in are used,they shall maintain food at 41 F or lower. <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 /> #23 Rodents, Insects or Animals Inside Facility <br /> OBSERVATIONS:Meat dept walk in cooler(currently not used)and side room has old rodent droppings.All evidence shall <br /> be removed and surfaces sanitized. Maintain a pest free facility. Set up traps ans seal all entry points. <br /> CALCODE DESCRIPTION:Each food facility shall be kept free of vermin:rodents(rats,mice), cockroaches,flies.(114259.1, 114259.4, <br /> 114259.5) <br /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:All unsanitary surfaces shall be detailed cleaned. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> FA0002975 SR0081589 SC061 01/03/2020 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program Service Request Inspection Report <br />