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Environmental Health Department <br />Time In: <br />10:25 am <br /> 9:48 am <br />Time Out: <br />Program Element: 1616 - RETAIL MARKET < 1000 SQ FT W / FOOD PREP <br />Telephone: (209) 463-5874 Owner/Operator: ALASARI INC <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 48 S SAN JOAQUIN ST, STOCKTON 95202 <br />Date: 05/22/2023Name of Facility: DISCOUNT MARKET <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 /> #6 Handwashing Facilities Supplied and Accessible <br />OBSERVATIONS: Hand soap and paper towel dispensers are lacking. Provide hand soap inside a pump-style or <br />wall-mounted dispenser and a fully stocked wall-mounted paper towel dispenser for proper hand-washing. 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 /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: A residential refrigerator is used for cold storage and currently 43 F. Decrease temperature to 41 F or <br />below. Correct today. <br />Note: At the time replacing the residential cooler, the new cooler must be commercial food grade and certified for sanitation <br />by an American National Standards Institute (ANSI) accredited certification program. <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 bucket with wiping cloth was not set up at the facility. Provide bucket with sanitizing <br />solution and wiping cloth when food prep is taking place. Ensure the solution has a concentration of either: chlorine 100 - <br />200 Parts Per Million (PPM), or quats 200 - 400 Parts Per Million (PPM) for proper sanitation of all food preparation and <br />contact surfaces. 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 /> #21 Hot and Cold Potable Water Not Available <br />OBSERVATIONS: The maximum hot water temperature at the facility was 116 F. Adjust hot water heater to maintain 120 F <br />minimum. Correct today. <br />CALCODE DESCRIPTION: An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. <br />(113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br />Page 1 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0002628 PR0160943 SC001 05/22/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD