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°• Environmental Health Department <br /> �. �J r� SHAWN <br /> t 7Y - L. <br /> Y <br /> ttlir_ ' COUNTY <br /> Greol less grows here, Time In: 1126 am <br /> Time Out: 12:00 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: ARP MINIMART CORP WS Date: 04/21/2021 <br /> Address: 25775 S PATTERSON PASS RD, TRACY 95376 <br /> Owner/Operator: PATEL, GIRA I Telephone: (510)299-0699 <br /> Program Element: 1617-RETAIL MARKET> 1000 SQ FT W/FOOD PREP <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 05/05/2021 <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:The chicken and rib sandwiches in the oven (cold/not turned on)are 73-74F. Maintain potentially <br /> hazardous food cold (at 41 F or below)-or-maintain potentially hazardous food hot(at 135F or above after reheating to the <br /> proper temperature). <br /> Food was discarded. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Ronak Patel Expiration Date:August 18,2024 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 1 door Deli Fresh(by side counter)--41.00°F Arctic Air freezer--24.00°F <br /> walk-in cooler--39.00°F 3 door True--41.00°F <br /> nacho cheese--137.00°F chicken sandwich-in cold oven--74.00°F--Per Manager,these <br /> were put in the oven this morning("around 6am")-discarded. <br /> 1 door 7-up True--48.00°F--no phf 1 door Smart Water Imbera--41.00°F <br /> 2 door Pepsi True-smaller unit--30.00°F Vollrath hot hold cabinet--157.00°F <br /> 2 door Pepsi True-larger unit--48.00°F--no phf 1 door True--53.00°F--no phf <br /> 1 door Deli Fresh(by hot hold cabinet)--41.00°F rib sandwich-in cold oven--73.00°F--Per Manager,these were <br /> put in the oven this morning("around 6am")-discarded <br /> NOTES <br /> No signature obtained/COVID-19 <br /> MAJOR violation identified/re-inspection in 2 weeks (on or after 5-5-21) <br /> Report typed at the office 3:31-3:45pm <br /> FA0003100 PRO161557 SCO01 04/21/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 2 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 />