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SAN J a A Q U I N Environmental Health Department <br /> COUNTY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: SUPER KING FOOD CENTER II, 8626 LOWER SACRAMENTO RD, STOCKTON 95210 <br /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:Observed cardboard lining the racks of the meat walk-in refrigerator. Remove cardboard. Racks are to <br /> be smooth cleanable and non absorbent. <br /> Observed two holding tanks that hold live crabs. Observed"foam" in the tanks. Clean/change water so that water is clear. <br /> Observed black debris on salt boxes(that are used to clean seafood holding tanks), and on water tank pipes near crab <br /> holding tanks. Clean and sanitize. <br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment <br /> shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Floor sink at meat department display case refrigerator has debris,floor sink at seafood holding tanks <br /> has debris. <br /> Clean and sanitize these floor sinks. <br /> CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Richard Kho Expiration Date: March 23,2023 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 110°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> meat display case--meat dept--40.00°F hot water--hand sink/mop sink seafood dept--114.00°F <br /> wall referigerator--eggplant/tofu/noodles--41.00°F refrigerator--veg/produce walk-around sales floor--42.00°F <br /> walk-in--produce--40.00°F hot water--3 comp seafood--112.00°F <br /> hot water--3 comp meat dept--120.00°F wall refrigerator--pork chops/chicken--39.00°F <br /> hot water--2 comp produce--105.00°F warm water--hand sink produce--103.00°F <br /> walk-in--meat dept--41.00°F warm water--men's restroom handsink--105.00°F <br /> warm water--Women's restroom hand sink--100.00°F warm water--hand sink meat dept--110.00°F <br /> refrigerator--dries jelly fish/noodles/pork and beef balls 41.001 hot water--3 comp produce--107.00°F <br /> F <br /> sausage/dried fish--walk around sales floor refrigerator--38.000 walk-in with display doors--holds beer/juice/milk--41.00°F <br /> F <br /> NOTES <br /> No comment entered. <br /> FA0002596 PRO162119 SCO01 08/05/2020 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 3 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 />