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SAN <br /> J O A Q U I , <br /> Ip�I n Environmental Health Department <br /> COUNTY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: SUPER KING FOOD CENTER II, 8626 LOWER SACRAMENTO RD, STOCKTON 95210 <br /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:Observed debris and dead flies at the bottom of bunker freezers in aisle#7 and#8, and debris in display <br /> freezer case. Clean and sanitize area. <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 /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Observed water on the flooring of meat department. Clean. Observed peeling paint on the ceiling of <br /> meat department. Provide smooth, cleanable and non absorbant. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Warren Chow Expiration Date:January 05,2018 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> hand sink--Women's restroom--131.00°F egg case--Tofu and Noodle section--41.00°F <br /> Chinese sausage refrigerator case--Tofu and Noodle section-- walk-in--Meat Department--37.00°F <br /> 40.00°F <br /> refrigerator case--holds squash--41.00°F 3 comp--107.00°F <br /> 2 comp--Produce Department--110.00°F wall refrigerator--holds tofu and sprouts--41.00°F <br /> 3 comp--Seafood Department--111.00°F hand sink--100.00°F <br /> hand sink--Seafood Department-- 109.00°F meat case 41.00°F <br /> walk-in--Produce Department--41.00°F cooked beef balls refrigerator--Tofu and Noodle section--41.00° <br /> F <br /> 3 comp--Meat Department--120.00°F Meat and Chicken refrigerator--Tofu and Noodle section--39.00° <br /> F <br /> hand sink--Meat Department--131.00°F hand sink--Men's restroom--131.00°F <br /> NOTES <br /> Note: I observed tags for seafood (clams) <br /> I observed time logs for food items at front counter <br /> FA0002596 PRO162119 SCO01 02/09/2018 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 3 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />