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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> 7fa�p[r+85S grows here. Time In: 8.45 am <br /> Time Out: 11:45 am <br /> Food Program Official Inspection Report <br /> Name of Facility: SUPER KING FOOD CENTER Date: 02/02/2021 <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: 02/16/2021 <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:Steam table is not hot enough at 135 F or higher when foods are placed in unit. Unit shall be either left <br /> on all night or turned on earlier so that potentially hazardous foods are maintained at 135 F or higher at all times. <br /> Fish and oysters are not properly covered with a layer of ice. Start today. <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 /> #4 Employee Eating,Tasting, Drinking or Tobacco Use <br /> OBSERVATIONS:Coffee mug at meat dept lacked tight fitting lid. If employees wish to drink at food prep areas, beverage <br /> cups shall always be provided with tight fitting lids. <br /> CALCODE DESCRIPTION:No employees shall eat, drink, or smoke in any work area. (113977) <br /> #5 Hands Clean/Properly Washed/Proper Glove Use <br /> OBSERVATIONS:There are used gloves at meat dept's drawers.All used gloves shall be tossed after each use. <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-0) <br /> #8 Use of Time as a Public Health Control <br /> OBSERVATIONS:Log for food that is sold at room temperature was not filled in today when inspection started. Log shall be <br /> started the minute food is placed on the counter. Start, immediately. <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 02/02/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 6 Food Program OR <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 />