Laserfiche WebLink
`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> 7fa�p[r+85S grows here. Time In: 9.05 am <br /> Time Out: 11:00 am <br /> Food Program Official Inspection Report <br /> Name of Facility: S-Mart#39 Date: 07/13/2021 <br /> Address: 4725 QUAIL LAKES DR, STOCKTON 95207 <br /> Owner/Operator: SAVE MART SUPERMARKETS Telephone: (209)577-1600 <br /> Program Element: 1619-RETAIL MKT>1000 SQ FT(=/>2 DEPTS) <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 07/27/2021 <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:Cooler at retail with eggs is at 61 F. Rotisserie chickens are 120 F. The cooler at deli with sandwiches is <br /> 45 F.All potentially hazardous foods shall be maintained at 41 F or lower/135 F or higher at all times. <br /> NOTE: Eggs were being removed at time of inspection and manager stated that chickens will be sold within 4 hours. <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Several soap and paper towel dispensers are broken. Damaged dispensers shall be replaced by 1-2 <br /> weeks. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:Sanitizer buckets were not set up at deli/bakery. Bucket at produce dept lacked sanitizer. Set up buckets <br /> at start of shift and replace as needed through out the day. <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 /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:Several surfaces need more detail cleaning. Clean the following areas/sirfaces: <br /> 1. Shelving at deli/bakery dept <br /> 2. Walk in cooler at deli/bakery dept <br /> 3. Meat walk in walls/ceilings <br /> 4. Dairy walk in's area around compressor and metal shelve close to 2 door entrance <br /> 5.Area under produce display grates(has old produce) <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> FA0002597 PRO160282 SCO01 07/13/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 3 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 />