Laserfiche WebLink
`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> .r{ � 7fa�p[r+85S grows hire, Time In: 1000 am <br /> Time Out: 12:42 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: YOUNGS LOCKEFORD PAYLESS MARKET Date: 12/28/2022 <br /> Address: 18980 N HWY 88 , LOCKEFORD 95237 <br /> Owner/Operator: YOUNGS LOCKEFORD PAYLESS MKT Telephone: (209)727-0166 <br /> Program Element: 1619-RETAIL MKT>1000 SQ FT(=/>2 DEPTS) <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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:The sanitizer bottle for the Chinese kitchen 3 comp sink dispenser was empty, no warewashing was <br /> being done during the inspection. Provide 200 ppm quat minimum at the 3 comp sink when warewashing. Corrected on site, <br /> the sanitizer bottle was replaced and the dispenser produced 300 ppm quat. <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The 1 D True display, 2 D reach-in at Chinese kitchen, 2 D California Cooking reach-in w/prep top at <br /> deli, cake open display, and cheese open displays under deli counter L&R were 43-47 F. Provide 41 F or below 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:Per assistant manager time is used for the items at the rotisserie chicken display warmer, the air temp <br /> was 106 F. No time was marked on the food item packages at the display warmer. Per manager the items were made at 9 <br /> AM. Maintain records/documentation when time is used as the public health control and do not exceed 4 hour max hold <br /> time. Correct today and email evidence of correction to dafonskaia@sjgov.org within 1 week. <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 /> #22 Disposal of Sewage/Wastewater <br /> OBSERVATIONS:Observed rodent droppings on floor under Chinese kitchen 3 comp sink. Per assistant manager facility is <br /> serviced by Clark pest control every 2 weeks. Clean and sanitize area today and maintain pest control measures. <br /> CALCODE DESCRIPTION:All liquid waste must drain to an approved fully functioning sewage disposal system. (114197) <br /> FA0000081 PRO161914 SCO01 12/28/2022 <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 />