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Environmental Health Department <br />Time In: <br />10:35 am <br /> 8:35 am <br />Time Out: <br />Program Element: 1619 - RETAIL MKT >1000 SQ FT (=/>2 DEPTS) <br />Telephone: (800) 587-2228 Owner/Operator: TARGET CORPORATION <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 10424 TRINITY PKWY, STOCKTON 95219 <br />Date: 11/18/2021Name of Facility: TARGET T1862 <br />Food Program Official Inspection Report <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 /> #6 Handwashing Facilities Supplied and Accessible <br />OBSERVATIONS: One soap dispenser does not dispense soap at the Men's restroom hand sink. <br />Ok, corrected on site. The batteries were replaced for the dispenser. <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 /> #34 Warewashing Facilites Maintained <br />OBSERVATIONS: Currently, a "lollipop" thermometer is used to test the high temperature dishwasher, however the <br />temperature reading is not accurate. The temperature of the "lollipop thermometer" drops rapidly when the thermometer is <br />taken out of the dish washing unit to observe the temperature reading. <br />Provide an adequate method to measure the high temperature dish washing machine. <br />CALCODE DESCRIPTION: Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br />materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br />114101.1, 114101.2, 114103, 114107, 114125) <br /> #45 Floors, Walls, Ceilings; Clean and Maintained <br />OBSERVATIONS: Observed debris on the flooring in the meat walk in (cardboard, paper etc.) and on the flooring of dairy <br />walk-in (spilled milk), <br />Clean <br />CALCODE DESCRIPTION: The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor <br />surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily <br />cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original <br />unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), <br />114266, 114268, 114268.1, 114271, 114272) <br />Page 1 of 3EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0015147 PR0522221 SC001 11/18/2021 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com