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Environmental Health Department <br />Time In: <br /> 1:20 pm <br />11:25 am <br />Time Out: <br />Program Element: 1619 - RETAIL MKT >1000 SQ FT (=/>2 DEPTS) <br />Telephone: (209) 955-0380 Owner/Operator: TOY ENTERPRISES INC <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 3201 W BENJAMIN HOLT DR, STOCKTON 95219 <br />Date: 05/04/2022Name of Facility: MARINA MARKETPLACE <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 MAJOR <br />OBSERVATIONS: The paper towel dispenser for the hand wash sink in the meat department is empty. Paper towels <br />areprovided on top of the dispenser. Refill the dispenser immediately. <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 MAJOR <br />OBSERVATIONS: Many items are not within acceptable temperatures. The small meat case is not cold enough at 46 F, the <br />egg case is 48 F, and the to go cold case display is 46. Lower and maintain these temperatures to 41 F or lower today. The <br />rotisserie chicken display is not hot enough at 123 F. The bottom controller for the display was turned down. Turn the <br />controller back to normal operating position and keep an eye on the temps of the chicken. Hot hold items must be 135 F or <br />higher. <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 /> #21 Hot and Cold Potable Water Not Available <br />OBSERVATIONS: The water at this facility is not hot enough at 104 F. Increase the temperature of the water to a minimum <br />of 120 F by today. <br />CALCODE DESCRIPTION: An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. <br />(113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> #30 Food Storage/Display Properly Labeled <br />OBSERVATIONS: Boxes of potatoes are being stored on the floor in the produce department. Store all food 6 inches above <br />the floor. <br />CALCODE DESCRIPTION: Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br />above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b)) <br />Page 1 of 2EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0007365 PR0506355 SC001 05/04/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com