Laserfiche WebLink
Time In: 10:18 am <br /> Time Out: 10:58 am <br /> San Joaquin County <br /> Environmental Health Department <br /> W. <br /> 1868 East Hazelton Avenue, Stockton, CA 95205 6232 <br /> .- ;p.. Telephone: (209)468-3420 Fax:(209)464-0138 Web:www.sjgov.org/ehd <br /> q Ci F o.Rt� <br /> Food Program Official Inspection Report <br /> Name of Facility: ARCH ARCO AM PM" Date: 06/18/2015 <br /> Address: 4855 S HWY 99 EAST FRONTAGE RD,STOCKTON 95215 <br /> Owner/Operator: EAGE INVESTMENTS LLC Telephone: (209) 948-2438 <br /> Program Element: 1617 - RETAIL MARKET>1000 SQ FT W/FOOD PREP <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 07/02/2015 <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 foodbome 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 employee put on gloves without washing hands first. Always wash hands before and after <br /> putting on gloves. <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:The 1 dr True is at 60 F. Adjust to 41 F or below today. Cheese and milk products were discarded. <br /> The condiments cooler(cut tomatoes) is at 48 F. Adjust 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 /> #1 Demonstration of knowledge <br /> OBSERVATIONS:The food manager's certificate is expired. Provide a current one in 60 days. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS: There is no sanitizer bucket to store wiping cloths. Provide with 200 ppm QUAT today. <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 /> FA0007571 PR0507875 SCO01 06/18/2015 <br /> EHD 16-23 Rev.OV30/15 Page 1 of 3 Food Program OIR <br />