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SAN J U A Q U I N Environmental Health Department <br /> COUNTY <br /> G7reotness grows here, Time In: 1.57 pm <br /> Time Out: 2:53 om <br /> Food Program Official Inspection Report <br /> Name of Facility: VALLEY FOOD MARKET Date: 07/20/2022 <br /> Address: 2401 W TURNER RD, LODI 95242 <br /> Owner/Operator: SUWAID, MUAID Telephone: (209)204-7832 <br /> Program Element: 1619-RETAIL MKT>1000 SQ FT(=/>2 DEPTS) <br /> Inspection Type: INSPECTION/REINSPECTION (Chargeable) Reinspection on or after: 07/27/2022 <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS: 12 door display refrigerator is at 48F-51 F. <br /> Foods in this unit are saurkraut 45F and cream cheese 49F. <br /> Salad wall refrigerator is 53F-55F. <br /> All foods that are in these units that are 50F and above that are potentially hazardous and/or perishable are not to be given <br /> or sold to the Public. <br /> Refrigerator repair person was onsite <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Food manager certificate is lacing. <br /> I observed registration for Food Manager Certificate during inspection. <br /> Email a copy of certificate to sramirez@sjgov.org. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 3 comp sink--meat department--124.00°F 3 compartment sink--deli--121.00°F <br /> salad wall refrigerator--53.00°F 12 door display referigerator--51.00°F <br /> 3 comp sink--kitchen--120.00°F-- <br /> FA0000879 PRO162393 SC333 07/20/2022 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 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 />