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Environmental Health Department <br />Time In: <br />12:10 pm <br />11:15 am <br />Time Out: <br />Program Element: 1617 - RETAIL MARKET > 1000 SQ FT W / FOOD PREP <br />Telephone: Owner/Operator: ALASHMALY LLC <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 2405 E HWY 132 , VERNALIS 95385 <br />Date: 03/23/2022Name of Facility: 132 MINI MART <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 /> #1 Demonstration of Knowledge <br />OBSERVATIONS: The Food Safety Certificate has expired. One person shall obtain the 5 year Food Safety Certificate (also <br />called the Food Manager) within 60 days. Once the certificate is obtained, e-mail or text a copy to Kadeanne Linhares <br />(klinhares@sjgov.org / 209-616-3025). <br />CALCODE DESCRIPTION: All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br />assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an <br />employee who has passed an approved food safety certification examination. (113947-113947.1) Any food handler hired after June 1, <br />2011 shall obtain a Food Handler Card within 30 days (113948). <br /> #6 Handwashing Facilities Supplied and Accessible <br />OBSERVATIONS: The kitchen hand sink has bar soap. Provide pump style soap today. <br />Bar soap was removed and a squeeze bottle of soap was provided. Provide pump style soap 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 sliced tomatoes & sliced cheese are 43-44F. Maintain cold food at 41F or below. Correct today. <br />Some of the hot food at the hot hold cabinet is cooler than 135F (130-131F). Maintain hot food at 135F or above (or use <br />time as ia temperature control). Correct today. <br />Hot hold cabinet turned up on site. <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 />Page 1 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0016641 PR0161465 SC001 03/23/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD