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SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNTY <br /> ^ r1 `p' Greorne5S grows here, Timeln: 1-10pm <br /> Time Out: 2:55 om <br /> Food Program Official Inspection Report <br /> Name of Facility: NATIONAL PETROLEUM Date: 02/14/2020 <br /> Address: 713 N EL DORADO ST, STOCKTON 95202 <br /> Owner/Operator: NASHIR,ABDO Telephone: (510)937-4137 <br /> Program Element: 1617-RETAIL MARKET> 1000 SQ FT W/FOOD PREP <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 02/28/2020 <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:There were 3 bags of fried chicken out at room temperature since yesterday. It was for sale.This is not <br /> allowed. Potentially hazardous foods shall be kept at 41 F or lower/135 F or higher at all times. (Chicken was discarded). <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 /> #8 Use of Time as a Public Health Control MAJOR <br /> OBSERVATIONS:Food warmer is not meant to keep food at 135 F or higher. Employees do not have timer on for time as <br /> public health control. Timer shall be set to 4 hours.At the end of 4 hours all unsold food shall be discarded. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:Employee did not sanitize utensils after they were rinsed with clear water.All utensils shall be sanitized <br /> with 100 ppm chlorine for 30 seconds after they are rinsed, then air dried. Start today. <br /> Ware washing sink has only one plug/stopper for ware washing. Provide additional ones for proper ware washing. <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:Paper towels at ware washing sink are not inside wall dispenser. Place inside dispenser, immediately. If <br /> unable to use current dispenser, replace. <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 /> FA0014678 PR0522167 SCO01 02/14/2020 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 4 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 />