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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> 7fa�p[r+85S grows here. TimeIn:�50pm <br /> Time Out: 1:37 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: 7 ELEVEN 41342H Date: 01/30/2023 <br /> Address: 1233 E CHARTER WAY, STOCKTON 95205 <br /> Owner/Operator: 7 ELEVEN INC Telephone: <br /> Program Element: 1617-RETAIL MARKET> 1000 SQ FT W/FOOD PREP <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 02/09/2023 <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:The left and central shelves of the open-air cooler located in the retail area was observed with <br /> temperatures ranging from 46-56 F.The right side was observed at temperatures ranging from 34-36 F. Items on the left <br /> side of the cooler were moved to the right side of the cooler during the inspection. Discontinue storage of food items on the <br /> left and central area of the cooler until 41 F is reached. Repair cooler to provide 41 F or below within five days. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:Sanitizing solution buckets with wiping cloths was not observed at the facility. Provide bucket with <br /> sanitizing solution and wiping cloth. Ensure the solution has a concentration of either: chlorine 100-200 Parts Per Million <br /> (PPM), or quats 200-400 Parts Per Million (PPM)for proper sanitation of all food preparation and contact surfaces. Correct <br /> today. <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 /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:The sanitizing solution dispenser at the 3-compartment ware wash sink is currently in disrepair. Facility <br /> has been manually ware washing. Repair sanitizing solution dispenser within one week. <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. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Dharmendra Prasad Expiration Date: November 17,2027 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 121 °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FA0027499 PR0548192 SCO01 01/30/2023 <br /> EHD 16-23 Rev.09/16/2020 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.sjgov.org/EHD <br />