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SANJOAQUI Environmental Health Department <br /> ,n !�-L. x COU T Time In: 12:50 pm <br /> € Time Out: 1:25 pm <br /> c,Foa�'`r Crectness grows Frere, <br /> Food Program Service Request Inspection Report <br /> Name of Facility: 7 ELEVEN 41342H Date: 02/26/2024 <br /> Address: 1233 E DR MARTIN LUTHER KING JR BLVD , STOCKTON 95205 <br /> Requestor: JACK SCHARDT, LICENSING CONSULTANT WITH 7 ELEVEN INC., COM Telephone: (916)718-4341 <br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0087749 <br /> Inspection Type: 061 -CONSULTATION <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:Observed empty containers and equipment inside the back of the house hand sink making it <br /> inaccessible. Discontinue practice immediately. Maintain the hand sink accessible at all times to ensure employees are <br /> washing their hands as needed. Corrected On Site. <br /> ---------------------------------------------------------- <br /> Hand soap is lacking at the back of the house hand sink. Provide a wall-mounted hand soap dispenser and maintain <br /> stocked to ensure employees are properly washing their hands as needed. Correct upon permit issuance. <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(17) <br /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:A 5-year food manager certificate is required. Obtain certificate and maintain a copy of the certificate on <br /> site. Provide a copy of the certificate to cmuro@sjgov.org within 60 days after permit issuance. <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 following unit for cold storage of Potentially Hazardous Foods(PHFs)was observed over the <br /> required temperature of 41 F: <br /> -The left side of the open air cooler was observed at 49 F.At the end of the inspection the temperature at this cooler was <br /> observed at 43 F. <br /> Adjust/repair unit to maintain all PHFs at 41 F or below. PHFs that are 50 F or higher longer than four hours must be <br /> discarded. <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 /> FA0027499 SR0087749 SC061 02/26/2024 <br /> EHD 16-23 Rev.07/05/2022 Page 1 of 2 Food Program Service Request Inspection Report <br />