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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: 03/29/2018Name of Facility: RINALDIS MARKET INC <br />Food Program Official Inspection Report <br /> 3:05 pm <br /> 2:05 pm <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 />Reinspection on or after: 04/12/2018 <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 /> #5 Hands Clean/Properly Washed/Proper Glove Use MAJOR <br />OBSERVATIONS: Observed cook prep raw meat and then grab ingredients for a dish without washing hands in between <br />tasks. Instructed employee to wash hands with soap, warm water, and paper towels at the hand sink. Corrected on site. <br />CALCODE DESCRIPTION: Employees are required to wash their hands: before beginning work before handling food / equipment / <br />utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready <br />to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, <br />113961, 113968, 113973 (b-f)) <br /> #8 Use of Time as a Public Health Control MAJOR <br />OBSERVATIONS: The pizza bread is being stored at room temp. Owner states it is made by Genova Bakery and has been <br />sitting there for more than 4 hours. Remove the bread from sales. <br />If the pizza bread will sit at room temp, discard after 4 hours from the cook time and provide a time log. Pizza bread was <br />pulled from the sales area. <br />CALCODE DESCRIPTION: When time only, rather than time and temperature is used as a public health control, records and <br />documentation must be maintained (114000) <br /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: Cooked rice and chicken is being left at room temp inside the kitchen. Store at 41 F or 135 F. Items <br />placed back into the cooler. <br />The sprouts in the produce area are at 49 F and the tofu in the produce area is at 47 F. Adjust both to 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 /> #23 Rodents, Insects or Animals Inside Facility <br />OBSERVATIONS: Observed a few rodent droppings in the cabinet underneath the soda machine. Clean today. <br />Facility is serviced by Clark once a month. Last service was 02/15/2018. Receipt was reviewed. <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 />Page 1 of 3EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0000034 PR0161918 SC001 03/29/2018