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Time In: 1.10 pm <br /> Time Out: 4:18 om <br /> PquitY San Joaquin County <br /> )O. .QOG <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> • cq.. �a• Telephone: (209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> �/PORN <br /> Food Program Official Inspection Report <br /> Name of Facility: WALMART#1554 Date: 03/17/2017 <br /> Address: 3223 E HAMMER LN, STOCKTON 95212 <br /> Owner/Operator: WALMART STORES, INC. Telephone: (479)204-3911 <br /> Program Element: 1619-RETAIL MKT>1000 SQ FT(=/>2 DEPTS) <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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:Multiple food items and equipment out of regulatory range for potentially hazardous food (PHF) <br /> temperature control (see measurement list). Provide 41 F or below for cold PHF,45 F or below for unopened dairy or whole <br /> shell eggs), and 135 F or above for hot PHF. Observed disposing of cited PHF above 50 F or below 130 F. <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:Bakery 3-comp sink sanitizer reservoir, and Produce 3-comp sanitizer equipment not functional. Provide <br /> 200 ppm quat and ensure mixer is functioning. Corrected on site. <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:One of the handwash sinks at deli had no paper in dispenser. Provide immediately, and until then use <br /> the other handwash. <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 /> #8 Use of Time as a Public Health Control <br /> OBSERVATIONS:Time log for PHF at Deli Display Hot Hold not available. Provide and retain time log for PHF that uses <br /> time control only for at least 30 days on site. <br /> CALCODE DESCRIPTION:When time only,rather than time and temperature is used as a public health control,records and <br /> documentation must be maintained(114000) <br /> FA0022657 PRO523276 SCO01 03/17/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OIR <br />