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Environmental Health Department <br />Time In: <br /> 2:02 pm <br /> 1:09 pm <br />Time Out: <br />Program Element: 1619 - RETAIL MKT >1000 SQ FT (=/>2 DEPTS) <br />Telephone: (209) 474-6645 Owner/Operator: F S C T INC <br />Inspection Type: ROUTINE INSPECTION (Chargeable) <br />Address: 6045 N EL DORADO ST, STOCKTON 95207 <br />Date: 04/19/2023Name of Facility: SUPER KING FOOD CENTER <br />Reinspection on or after: 05/03/2023 <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 manager's certificate was expired on March 23, 2023. Provide proof of renewal of the 5-year <br />food manager's certificate to lbaker@sjgov.org. Correct within 14 days. <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 women's restroom lacked soap. Ensure soap dispenser is stocked and in good working order at all <br />times. Correct 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 /> #8 Use of Time as a Public Health Control <br />OBSERVATIONS: Time control logs were lacking for potentially hazarous food items on shelves in front of deli. Per <br />manager, food has been there for one hour. Food shall be marked or a log shall be kept when food is removed from <br />temperature control and the four hour time limit has been reached. Correct today. (REPEAT) <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br />OBSERVATIONS: Sanitizing solution buckets with wiping cloths were not set up at the facility. Provide chlorine <br />concentration at a minimum of 100 Parts Per Million (PPM) for proper sanitation of all food preparation and contact surfaces. <br />Correct today. <br />CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(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 />Page 1 of 4EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0002274 PR0160969 SC101 04/19/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD