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SAN <br /> J O a Q U I N Environmental Health Department <br /> C0U ;N i Y <br /> Food Program Official Inspection Report <br /> Facility Name and Address: SUPER KING FOOD CENTER, 6045 N EL DORADO ST, STOCKTON 95207 <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS: It appears that utensil washing lacks the last step(sanitizing).Always wash-rinse-sanitize. Sanitizing step <br /> shall have 100 ppm chlorine solution. Utensils shall be soaked for 30 seconds with this solution and then air dried. <br /> Buckets for in use towels for all 3 departments lacked chlorine. Set up buckets before food prep starts(corrected). Levels <br /> are over 100 ppm. <br /> NOTE: deli and meat dept lack utensil washing sinks.All utensils shall be properly washed at kitchen's 3 comp sink. <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 /> #16 Shell Stock Regulations <br /> OBSERVATIONS:Oyster tags are not kept organized. Organize by month. Start today. Keep them for 90 days. <br /> CALCODE DESCRIPTION:Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039- <br /> 114039.5) <br /> #23 Rodents, Insects or Animals Inside Facility <br /> OBSERVATIONS:Mouse trap at deli has a large dead rat. Saw roaches at meat departments glue traps.There are rat <br /> droppings at several locations. Facility shall be pest free.All rodent evidence shall be removed and surfaces sanitized. <br /> Sticky traps shall be replaced on a routine basis by pest control service. <br /> CALCODE DESCRIPTION:Each food facility shall be kept free of vermin:rodents(rats,mice), cockroaches,flies.(114259.1, 114259.4, <br /> 114259.5) <br /> #26 Approved Thawing Methods <br /> OBSERVATIONS:Lots of food (sea food and meats)are thawed at room temperature.Thawing shall take place only with <br /> one of this methods: Under cold running water not to exceed 2 hours, under refrigeration, part of cooking process, or <br /> microwave. Start, today. <br /> CALCODE DESCRIPTION:Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity <br /> to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1) <br /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS:Bag of baking soda is open. Seal bag after using. <br /> CALCODE DESCRIPTION:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br /> above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b)) <br /> FA0002274 PRO160969 SCO01 02/02/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 2 of 6 Food Program OIR <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 />