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Program Element: 1617 - RETAIL MARKET > 1000 SQ FT W / FOOD PREP <br />Telephone: (209) 931-2942 Owner/Operator: NAZISH , HUSSAIN <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 5611 E WATERLOO RD, STOCKTON 95215 <br />Date: 05/10/2016Name of Facility: BlackHawk Petroleum Inc. <br />Food Program Official Inspection Report <br /> 1:22 pm <br />12:29 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 />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: Walk In (with cutcold meats) 45 F, and 1D Display cooler (sandwiches) 44 F. Provide 41 F or below for <br />potentially hazardous food in 1 day. <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 /> #27 Food Protected from Contamination <br />OBSERVATIONS: Washed knife sitting on top of moist cloth. Immediately remove and clean and sanitize knife, and air dry <br />food contact surfaces after wash/ sanitizing. <br />CALCODE DESCRIPTION: All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, <br />114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c)) <br /> #34 Warewashing Facilites Maintained <br />OBSERVATIONS: Test strips lacking. Provide in 3 days. <br />CALCODE DESCRIPTION: Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br />materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br />114101.1, 114101.2, 114103, 114107, 114125) <br /> #40 Proper Use and Storage of Wiping Cloths <br />OBSERVATIONS: Several wipe cloths on counter next to credit card reader and one on 3-comp sink not in sanitizer bucket. <br />Store in sanitizer bucket. <br />Sanitizer bucket around 300 ppm chlorine. Maintain 100 ppm and not more than 200 ppm to avoid cross contamination to <br />food. <br />CALCODE DESCRIPTION: Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food <br />shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e)) <br />Page 1 of 2EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0002160 PR0161896 SC001 05/10/2016