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SAN J O A Q U I N Environmental Health Department <br /> ` e O u N T Y^ Time In: 12:30 pm <br /> Time Out: 1:18 pm <br /> i�C1FaR'' Greorness grows her". <br /> Food Program Service Request Inspection Report <br /> Name of Facility: AIRPORT LIQUOR Date: 03/29/2024 <br /> Address: 701 N AIRPORT WAY , STOCKTON 95205 <br /> Requestor: ADAM ALI NASSER,AIRPORT LIQUOR Telephone: (209)303-3333 <br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0087877 <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 /> #21 Hot and Cold Potable Water Not Available Major <br /> OBSERVATIONS:Hot water is lacking at the facility. Repair hot water heater to provide hot water at 120 F minimum. <br /> Correct within three days. <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The multi-door cooler currently holding beverages and milk was observed at 43 F. Decrease <br /> temperature to ensure milk and other Potentially Hazardous Foods(PHFs)are maintained 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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:Sanitizing test strips were not available at the facility. Obtain sanitizing test strips to ensure the sanitizing <br /> solution has a concentration of chlorine 100-200 Parts Per Million (PPM)for proper sanitation of all food contact surfaces <br /> and the warewashing of equipment and utensils. Correct within seven days. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) <br /> #32 Food Properly Labeled and Honestly Presented <br /> OBSERVATIONS:This facility bags the ice sold at the facility onsite. Provide a sign with the following information at the <br /> point of sale: <br /> ICE BAGGED ONSITE <br /> FACILITY NAME <br /> FACILITY ADDRESS <br /> Correct today. <br /> CALCODE DESCRIPTION:Any food is misbranded if its labeling is false or misleading,if it is offered for sale under the name of another <br /> food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. Food facilities <br /> with 19 or more chains in the state shall disclose nutritional information. (114087, 114089, 114089.1(a, b), 114090, 114093.1, 114094) <br /> FA0002517 SR0087877 SC061 03/29/2024 <br /> EHD 16-23 Rev.07/05/2022 Page 1 of 3 Food Program Service Request Inspection Report <br />