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r MJOA(1111 Environmental Health Department <br /> COUNTY I <br /> Gf$oLIS@SS 5rws hemTime In: 8.47 am <br /> Time Out: 9:45 am <br /> Food Program Official Inspection Report <br /> Name of Facility: CALIFORNIA STOP Date: 09/16/2021 <br /> Address: 2224 MANTHEY RD, STOCKTON 95209 <br /> Owner/Operator: LE, NHUAN T& PHAN, DUNG T Telephone: (209)762-7621 <br /> Program Element: 1619-RETAIL MKT>1000 SQ FT(=/>2 DEPTS) <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 10/07/2021 <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:Observed a food pan being washed at the hand sink. Did not observe proper sanitation of this food pan. <br /> For manual warewashing, always follow the wash, rinse, sanitize, air dry procedure. Correct today. <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:The paper towel dispenser at the restroom hand sink is empty. Refill the dispenser today. <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(f)) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The air temperature of the 4 door dairy walk-in cooler is 44F. Maintain refrigeration and potentially <br /> hazardous food at 41 F or below. Correct 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 /> #8 Use of Time as a Public Health Control <br /> OBSERVATIONS:Food at the hot hold cabinet is colder than 135F (115F-131 F). Maintain hot food at 135F or above(after <br /> proper cooking temperature). Manager states that the food has been out for less than 2 hours. Logs are normally <br /> maintained (date on log this date is from January). Maintain a time and temperature log daily.Any food that is not held at <br /> 135 F or above must be discarded after 4 hours. <br /> Correct today. <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 /> FA0001549 PRO163302 SCO01 09/16/2021 <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 />