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r I �,r Environmental Health Department <br /> SANJOAQUCUfT I� <br /> Grectrress grows here, Time In: 12-30 tm <br /> Time Out: 1:19 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: ARCO AM PM Date: 02/23/2023 <br /> Address: 130 S WILSON WAY, STOCKTON 95205 <br /> Owner/Operator: PARMINDER MASHIANA Telephone: (916)952-6337 <br /> Program Element: 1617-RETAIL MARKET> 1000 SQ FT W/FOOD PREP <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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 /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:The Masterbilt 2-door cooler was observed at 45 F. Decrease temperature on unit to 41 F or below. <br /> 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 /> #36 Equipment/Utensils/Linens: Proper Storage/Use <br /> OBSERVATIONS:Observed the ice scoop was not stored inside a cleanable container. Remove,wash, rinse, sanitize, and <br /> store the ice scoop inside of a cleanable container with the handle facing upwards when not in use. Correct today. <br /> CALCODE DESCRIPTION:All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from <br /> food and food-contact surfaces. (114185.3- 114185.4) Utensils and equipment shall be handled and stored so as to be protected from <br /> contamination. (114074-114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Observed an unclean wiping cloth on the prep cart and on the 3-compartment sink. Used wiping cloths <br /> may contain unhealthy levels of bacteria and can potentially cross-contaminate food items when placed on food contact <br /> surfaces. Discontinue practice today. Store wiping cloths that are still in use inside a bucket containing sanitizing solution at <br /> 100-200 PPM chlorine or 200-400 PPM quat. Place unclean wiping cloths that are no longer in use inside the dirty linen <br /> bag. Correct today. <br /> CALCODE DESCRIPTION:Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) <br /> FA0001349 PRO162165 SCO01 02/23/2023 <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 />