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Program Element: 1619 - RETAIL MKT >1000 SQ FT (=/>2 DEPTS)
<br />Telephone: (209) 887-3507 Owner/Operator: FONG, VICTOR E
<br />Inspection Type: ROUTINE INSPECTION - Operating Permit
<br />Address: 4625 N DUNCAN RD, LINDEN 95236
<br />Date: 01/23/2017Name of Facility: RINALDIS MARKET INC
<br />Food Program Official Inspection Report
<br />10:32 am
<br /> 9:40 am
<br />Time Out:
<br />Time In:
<br />San Joaquin County
<br />Environmental Health Department
<br />1868 East Hazelton Avenue, Stockton, CA 95205-6232
<br />Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sjgov.org/ehd
<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
<br />OBSERVATIONS: Cooked rice and noodles are left out at room temp. Store at 41 F or 135 F when not in use. Correct
<br />today.
<br />The BBQ pork inside the steam table is at 102 F. Employee states they've been in there for 30 min. Adjust to 135 F or
<br />higher today.
<br />The meat dept prep room is at 56 F. If the facility wants to make the room temperature controlled, adjust the room temp to
<br />41 F or below 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: There is no sanitizer bucket in the food prep areas. Provide today with 100 ppm chlorine.
<br />CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(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 /> #35 Equipment/Utensils Approved and in Good Repair
<br />OBSERVATIONS: The cooler doors have buildup in the chinese deli kitchen. Clean today.
<br />There is grease buildup on the chinese deli hood and stoves. Clean in 2 weeks.
<br />CALCODE DESCRIPTION: All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment
<br />shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5,
<br />114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182)
<br /> #43 Toilet Facilites Clean/ Supplied/ Maintained
<br />OBSERVATIONS: The women's restroom door was propped open. Keep closed at all times.
<br />CALCODE DESCRIPTION: Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a
<br />well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet
<br />facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in
<br />establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
<br />Page 1 of 2EHD 16-23 Rev. 06/30/15 Food Program OIR
<br />FA0000034 PR0161918 SC001 01/23/2017
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