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SANOAQU I N Environmental Health Department <br /> COU NI T Y I Y Time In: 10-15 am <br /> Time Out: 10:55 am <br /> Creorness grow$ here, <br /> Food Program Service Request Inspection Report <br /> Name of Facility: STOCKTON SUPER MERCADO Date: 08/16/2021 <br /> Address: 2481 E MAIN ST , STOCKTON 95205 <br /> Requestor: KHALID ALMAHRI, STOCKTON SUPER MERCADO Telephone: (209)445-5523 <br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0084041 <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Owner/operator must take a food safety class/exam within 60 days of date the permit is issued and <br /> provide a copy of the certificate to this department. <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:Meat cases at 46 F.Adjust the unit so that it maintains 41 F or below. I tested the meat/product and the <br /> temperature is 39 F. <br /> The refrigerator case in the hot dali is at 50 F.A few products being stored in the unit were removed to the walkin cooler in <br /> the back.this cooler is at 46 F.Adjust the cooler so that it maintains 41 F or below. Do not use the refrigerator in the kitchen <br /> until it is repaired or maintains 41 F or below. <br /> Chorizo is being dried at ambient temperature. Discontinue this process today. Maintain all meats at 41 F below. <br /> dairy display case is at 48 F.Adjust unit so that it maintains 41 F or below. <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 /> #23 Rodents, Insects or Animals Inside Facility <br /> OBSERVATIONS:There are a few flies in the facility. Implement pest control to abate and prevent pests in the facility. <br /> Correct today. <br /> CALCODE DESCRIPTION:Each food facility shall be kept free of vermin:rodents(rats,mice), cockroaches,flies.(114259.1, 114259.4, <br /> 114259.5) <br /> FA0001664 SR0084041 SC061 08/16/2021 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program Service Request Inspection Report <br />