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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. Time In: 9.48 am <br /> Time Out: 1:06 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: COCOS FOOD-STOCKTON Date: 05/15/2023 <br /> Address: 1616 E MARCH Ln, STOCKTON 95210 <br /> Owner/Operator: S&J FOOD SERVICE CA INC Telephone: (209)762-3108 <br /> Program Element: 1619-RETAIL MKT>1000 SQ FT(=/>2 DEPTS) <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 05/29/2023 <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 cut wintermelon was stored in a unit that was not refrigerated. The air temp at the shelves where the <br /> salad dressings were stored in the left produce display were 49-59 F. Provide 41 F or below when cold holding PHFs, cut <br /> melons are PHFs. Corrected on site, the salad dressings and cut wintermelon were discarded. <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 MAJOR <br /> OBSERVATIONS:Sanitizer was not available at the produce, meat, and seafood warewash areas. Provide and maintain <br /> sanitizer in warewash areas when operating. Corrected on site, bleach was acquired and provided for all warewash areas. <br /> Instructed managers on proper warewashing procedure. <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:The soap dispensers at the hand sinks in the customer women's restroom were not working. Provide <br /> working soap dispensers today. <br /> The paper towel dispensers at the produce and both employee restrooms hand sinks were empty. Provide paper towels in <br /> dispensers 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(17) <br /> #16 Shell Stock Regulations <br /> OBSERVATIONS:Shell stock tags were not being maintained. Keep shell stock tags on site for 90 days after bag/package <br /> is used. Correct today. <br /> CALCODE DESCRIPTION:Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039- <br /> 114039.5) <br /> FA0001709 PRO162643 SCO01 05/15/2023 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 5 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 />