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Environmental Health Department <br />Time In: <br /> 9:35 am <br /> 9:10 am <br />Time Out: <br />Program Element: 1617 - RETAIL MARKET > 1000 SQ FT W / FOOD PREP <br />Telephone: (209) 406-5011 Owner/Operator: WU, ZI MING & LEE, KIN CHUN <br />Inspection Type: INSPECTION/REINSPECTION 1 hr minimum <br />Address: 39 W DR MARTIN LUTHER KING JR BLVD, STOCKTON 95206 <br />Date: 04/25/2018Name of Facility: SUPERSAVE MARKET <br />Food Program Official Inspection Report <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 /> #45 Floors, Walls, Ceilings; Clean and Maintained <br />OBSERVATIONS: Walk in floor for prepackaged food is now being used for raw meat. Floors are absorbent wood. Floors <br />shall be smooth, cleanable, and non absorbent. New floors shall be up to code. Owner stated that he will remove wood. He <br />stated that floors under wood is concrete. He will seal concrete with commercial epoxy seal and install slim foot ceramic <br />base. If concrete has any cracks/gaps they shall be repaired before floors are sealed. Make repairs by 2 months and send <br />me a picture to mflohrschutz@sjcehd.com <br />CALCODE DESCRIPTION: The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor <br />surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily <br />cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original <br />unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), <br />114266, 114268, 114268.1, 114271, 114272) <br />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br />OVERALL INSPECTION NOTES AND COMMENTS <br />No Temperature Data Collected <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />All other violations written 04/04/18 were corrected <br />The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br />Safety Code. If a reinspection is required, fees will be assessed at the current hourly rate. <br />Received by: Name and Title: <br />EH Specialist:Phone:(209) 953-7817 <br />kin lee, manager <br />MARIBEL FLOHRSCHUTZ <br />Page 1 of 1EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0002381 PR0160979 SC333 04/25/2018 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com