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Environmental Health Department <br />Facility Name and Address: SUPER KING FOOD CENTER II, 8626 LOWER SACRAMENTO RD, STOCKTON 95210 <br />Food Program Official Inspection Report <br /> #30 Food Storage/Display Properly Labeled <br />OBSERVATIONS: A box of meat was observed on the floor of the meat department walk-in freezer. Store all food items six <br />inches off the floor. Correct today. <br />CALCODE DESCRIPTION: Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br />above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b)) <br /> #45 Floors, Walls, Ceilings; Clean and Maintained <br />OBSERVATIONS: Observed missing tiles behind fish department display cooler. Repair floor in this area within 30 days. <br />CALCODE DESCRIPTION: The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor <br />surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily <br />cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original <br />unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), <br />114266, 114268, 114268.1, 114271, 114272) <br />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 100 120 <br /> 100 <br />Provide <br />OVERALL INSPECTION NOTES AND COMMENTS <br />3 comp (prep) -- produce room -- 113.00º F 3 comp -- produce room -- 113.00º F <br />wall refrigerater -- mushrooms/sprouts -- 41.00º F hand sink -- Men's and Women's restroom -- 101.00º F <br />hand wash -- fish dept -- 100.00º F walk in -- meat dept -- 41.00º F <br />Prepackaged fish cooler -- next to meat dept -- 41.00º F 3 comp -- fish dept -- 116.00º F <br />poultry wall refrigerator -- next to meat department -- 41.00º F walk in with display doors -- 39.00º F <br />Handwash -- produce room -- 100.00º F display refrigeration case -- meat department -- 41.00º F <br />3 comp -- meat department -- 120.00º F Everest Sliding door -- 41.00º F <br />wall refrigerator -- holds todu/noodles and pork cheek -- 41.00º F walk in -- fish dept -- 41.00º F <br />walk in -- produce -- 41.00º F wall refrigerator -- eggs -- 41.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Sanitizer bucket- 100 ppm Cl <br />The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br />Safety Code. If a reinspection is required, fees will be assessed at the current hourly rate. <br />Received by: Name and Title: <br />EH Specialist:Phone:(209) 616-3032 <br />, <br />FRANCISCO RUIZ <br />Page 2 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0002596 PR0162119 SC001 08/30/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD