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Environmental Health Department <br />Time In: <br /> 1:32 pm <br />12:29 pm <br />Time Out: <br />Program Element: 1617 - RETAIL MARKET > 1000 SQ FT W / FOOD PREP <br />Telephone: Owner/Operator: SUPER STAR MKT CORPORATION <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 159 W EIGHTH ST, STOCKTON 95206 <br />Date: 08/23/2023Name of Facility: SUPER STAR MARKET <br />Reinspection on or after: 09/22/2023 <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 /> #6 Handwashing Facilities Supplied and Accessible MAJOR <br />OBSERVATIONS: A hand sink is lacking at the meat department. Per employee, the hand sink on site was removed to <br />accommodate for the installation of a 3-compartment sink. Provide a hand sink equipped with a wall-mounted paper towel <br />and soap dispensers and hot water at 100 F minimum to ensure employees are washing their hands as required regularly. <br />Correct within two weeks. <br />------------------------------------------------------- <br />The paper towel dispenser inside the restroom was empty. Refill 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 /> #1 Demonstration of Knowledge <br />OBSERVATIONS: A food manager’s certificate was not available during the inspection. Provide a copy of the food <br />manager's certificate to cmuro@sjgov.org within 30 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 /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: The open-air produce cooler containing berries, produce, and leafy greens was observed at 53 F. Cooler <br />temperature adjusted during inspection; observed at 47 F at end of inspection. Adjust/repair unit to 41 F or below to reduce <br />the risk of pathogen growth. Correct today. <br />--------------------------------------------------- <br />Observed the 6-door cooler containing cheese and other potentially hazardous foods (PHFs) at 46 F. Adjust/repair cooler to <br />maintain PHFs at 41 F or below. Correct today. <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 />Page 1 of 4EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0001690 PR0161282 SC001 08/23/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD