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r I �,r Environmental Health Department <br /> SANJOAQUCUfT I� <br /> Grectrress grows here, Time In: 2.32 <br /> prn <br /> Time Out: 4:00 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: STOCKTON SUPERMERCADO Date: 02/17/2023 <br /> Address: 2481 E MAIN ST, STOCKTON 95205 <br /> Owner/Operator: ALMAHRI, KHALID Telephone: <br /> Program Element: 1619-RETAIL MKT>1000 SQ FT(=/>2 DEPTS) <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 02/28/2023 <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 /> #6 Handwashing Facilities Supplied and Accessible MAJOR <br /> OBSERVATIONS:The hand sink at the meat department was currently inaccessible as it had equipment stored inside. <br /> Discontinue practice immediately. Maintain the hand sink accessible at all times to ensure employees are washing their <br /> hands as needed. Corrected On Site. <br /> ------------------- <br /> The paper towel dispenser at the men's restroom hand sink was empty. Refill today. <br /> ------------------- <br /> The hand sink at the meat department was lacking hand soap. Provide 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(0) <br /> #9 Cooling Methods MAJOR <br /> OBSERVATIONS:Observed facility was cooling food in large pots inside the walk-in cooler. Discontinue practice <br /> immediately. Cool potentially hazardous foods rapidly from 135 F to 70 F within 2 hours, and then from 70 F to 41 F within 4 <br /> hours by separating food into shallow containers, separating food into smaller portions, or using an ice bath and stirring <br /> frequently. Correct today. <br /> CALCODE DESCRIPTION:All potentially hazardous food shall be RAPIDLY cooled from 135#F to 70#F, within 2 hours, and then from <br /> 70#F to 41#F, within 4 hours. Cooling shall be by one or more of the following methods:in shallow containers;separating food into smaller <br /> portions;adding ice as an ingredient;using an ice bath, stirring frequently;using rapid cooling equipment;or using containers that <br /> facilitate heat transfer. (114002, 114002.1) <br /> FA0001664 PRO160608 SCO01 02/17/2023 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 6 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 />