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S A K J OA Q U I N Environmental Health Department <br /> COUNTY <br /> G7reotness grows here. Time In: 12:40 pm <br /> Time Out: 1:101)m <br /> Food Program Complaint Inspection Report <br /> Name of Facility: SUPERSAVE MARKET Date: 10/02/2020 <br /> Address: 39 W DR MARTIN LUTHER KING JR BLVD, STOCKTON 95206 <br /> Owner/Operator: WU,ZI MING &LEE, KIN CHUN Telephone: (209)464-8295 <br /> Program Element: 1600-FOOD PROGRAM Complaint#: C00052722 <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> COMPLAINANT WAS AT THIS FACILITY LAST WEEK AND NOTICED THE EMPLOYEE CUTTING THE MEAT WAS <br /> HANDLING DIFFERENT MEATS WITHOUT CHANGING THEIR GLOVES. COMPLAINANT ALLEGES THAT WHEN SHE <br /> BROUGHT IT TO THE EMPLOYEES ATTENTION,THE TOLD HER THAT SHE NEEDED TO PAY$1.00 FOR THEM TO <br /> CHANGE THEIR GLOVES. THEY TOLD HER THE FEE WAS REQUIRED BY THE STATE. <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 /> #5 Hands Clean/Properly Washed/Proper Glove Use <br /> OBSERVATIONS:Proper glove use is not taking place. Gloves shall be changed between tasks. Gloves are for single <br /> use-do not wash or rinse them. Once employees remove gloves, hands shall be washed with soap and dried with towels. <br /> Then clean gloves are ok to be used. <br /> CALCODE DESCRIPTION:Employees are required to wash their hands:before beginning work before handling food/equipment/ <br /> utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready <br /> to eat foods,after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, <br /> 113961, 113968, 113973(b-f)) <br /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Hand sink at meat dept lacked hand soap. Owner filled up dispenser and stated that it leaks. Soap shall <br /> always be available. If current dispenser leaks, replace it immediately. <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 /> #13 Food Contamination and Adulteration <br /> OBSERVATIONS:Each type of raw meats/poultry/seafood has different type of bacteria. Handle each meat with a <br /> separate glove or use tong/scoops to place meat in bags/paper wrap with out touching them.This is to prevent cross <br /> contamination. <br /> CALCODE DESCRIPTION:Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it <br /> impure or injurious to health. No food containing artificial trans-fat,including oil, shortening,or margarine containing trans-fat may be <br /> stored, distributed,or served by, or used in the preparation of any food within a food facility(113967, 113976, 113980, 113988, 113990, <br /> 114035, 114254(c), 114254.3, 114377) <br /> FA0002381 C00052722 SCO04 10/02/2020 <br /> EHD 16-23 Rev.9/16/2020 Page 1 of 2 Food Program Complaint Inspection Report <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/ehd <br />