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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> 7fa�p[r+85S grows here. Time In: 9.50 am <br /> Time Out: 10:48 am <br /> Food Program Official Inspection Report <br /> Name of Facility: 7 ELEVEN 41342H Date: 01/30/2024 <br /> Address: 1233 E DR MARTIN LUTHER KING JR BLVD, STOCKTON 95205 <br /> Owner/Operator: 7 ELEVEN INC Telephone: <br /> Program Element: 1617-RETAIL MARKET> 1000 SQ FT W/FOOD PREP <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 02/05/2024 <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:Repeat:The following unit for cold storage of Potentially Hazardous Foods(PHFs)was observed to be <br /> higher than the required temperature of 41 F: <br /> -The left side of the open air cooler was observed at 53 F <br /> Discontinue storage of PHFs in this unit until it has been adjusted/repaired to maintain all PHFs at 41 F or below and verified <br /> by this department. The PHFs held less than four hours and with less than 50 F need to be transferred to a cooler at 41 F <br /> immediately.All PHFs currently at 50 F or higher and that have exceeded the maximum hold time of 4-hours must be <br /> discarded. Correct today. <br /> --------------------------------------- <br /> The temperature inside one of the sandwiches stored inside the left side of the open-air cooler was 60 F. Potentially <br /> hazardous foods(PHFs)shall be stored at 41 F or below. If the PHFs are higher than 41 F for longer than four hours,they <br /> shall be discarded. 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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Observed at the front hand sink a stack of paper towels stored on the counter instead of inside the <br /> wall-mounted dispenser. Discontinue practice. Refill the paper towel dispenser today. <br /> --------------------------------------- <br /> The hand sink in the back is lacking a wall-mounted soap dispenser. 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(f)) <br /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:Maximum hot water temperature at the facility was observed at 118 F. Increase hot water heater to <br /> provide 120 F 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 /> FA0027499 PR0548192 SCO01 01/30/2024 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 3 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 />