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SAN J U A Q U I N Environmental Health Department <br /> COUNTY <br /> G7reotness grows here, Time In: 11.50 am <br /> Time Out: 1:00 om <br /> Food Program Official Inspection Report <br /> Name of Facility: SUPER KING FOOD CENTER II Date: 11/09/2021 <br /> Address: 8626 LOWER SACRAMENTO RD, STOCKTON 95210 <br /> Owner/Operator: LOR, STEVEN S Telephone: (209)474-6699 <br /> Program Element: 1619-RETAIL MKT>1000 SQ FT(=/>2 DEPTS) <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 11/23/2021 <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 /> #8 Use of Time as a Public Health Control MAJOR <br /> OBSERVATIONS:Food items out at room temp. <br /> Sticky rice, noodles, steamed pork buns. <br /> Time logs are not being maintained. <br /> Per manager the foods were prepared at 10am. <br /> Do not serve/sell these foods after 2pm. <br /> Begin time/temp logs 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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Hand sink is obstructed by garbage can in fish department. <br /> Corrected. <br /> Cover for soap dispenser is lacking at the fish department hand sink. <br /> Provide. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:Observed wet wiping cloths on cutting boards in the meat department. Provide so that wet wiping cloths <br /> and sanitizer solution. <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 /> FA0002596 PRO162119 SCO01 11/09/2021 <br /> EHD 16-23 Rev.06/30/15 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.sjcehd.com <br />