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SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNT Y-- <br /> c/ `p' Greorne5S grows hey,. Time In: 9.20 am <br /> Time Out: 12:00 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: SUPER KING FOOD CENTER Date: 02/03/2020 <br /> Address: 6045 N EL DORADO ST, STOCKTON 95207 <br /> Owner/Operator: F S C T INC Telephone: (209)474-6645 <br /> Program Element: 1619-RETAIL MKT>1000 SQ FT(=/>2 DEPTS) <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 02/26/2020 <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:Rice inside rice cooker in kitchen and all of the hot food on steam table at deli are not hot enough.All <br /> potentially hazardous foods shall be maintained at 135 F or higher at all times. Monitor temperatures with thermometers. <br /> Oysters at retail and raw fish at cleaning station are not covered with ice. Keep oysters at 45 F or lower and other seafood at <br /> 41 F or lower at all times. <br /> Water tank with clams not cold enough at 46 F.Adjust to 45 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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Soap dispenser at meat dept is empty. Refill immediately for proper hand washing. <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:Prepared food that is kept at room temperature has not been logged for several days. Once food is <br /> placed on tables it shall be logged at that time. Ok to keep at room temp for no longer than 4 hours.At the end of 4 hours <br /> food shall be tossed. <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 /> FA0002274 PRO160969 SCO01 02/03/2020 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 5 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />