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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> C1 ! 7fa�p[f+85S grows hire, Time In: 9.45 am <br /> Time Out: 11:00 am <br /> Food Program Official Inspection Report <br /> Name of Facility: SUPER KING FOOD CENTER Date: 02/17/2021 <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: INSPECTION/REINSPECTION (Chargeable) Reinspection on or after: 03/03/2021 <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:Several food at deli are still not hot enough.All potentially hazardous foods shall always be kept at 135 F <br /> or higher. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:Last step in 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 /> 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 /> #5 Hands Clean/Properly Washed/Proper Glove Use <br /> OBSERVATIONS:"Clean gloves"are kept in drawers at meat dept. Clean and unused gloves shall come out of their <br /> original box. <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:Rest rooms lacked hand soap(corrected). Make sure to always have a large supply of hand soap at dry <br /> storage. <br /> NOTE: Hand soap supply was gone. Employee filled dispensers with liquid dish soap that was obtained from retail shelves. <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 /> FA0002274 PRO160969 SC333 02/17/2021 <br /> EHD 16-23 Rev.09/16/2020 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.sjgov.org/EHD <br />