Laserfiche WebLink
Environmental Health Department <br />Time In: <br />11:42 am <br />10:42 am <br />Time Out: <br />Program Element: 1616 - RETAIL MARKET < 1000 SQ FT W / FOOD PREP <br />Telephone: (209) 478-0422 Owner/Operator: NHORN, NOV <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 8118 WEST LN, STOCKTON 95210 <br />Date: 12/20/2021Name of Facility: A J MART LLC <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 /> #1 Demonstration of Knowledge <br />OBSERVATIONS: Food safety certificate was not available during inspection. Provide certification to dafonskaia@sjgov.org <br />within 1 week and maintain record on site. <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 /> #6 Handwashing Facilities Supplied and Accessible <br />OBSERVATIONS: The paper towel dispenser at the meat department hand sink was empty. Provide paper towels in <br />dispenser today. <br />CALCODE DESCRIPTION: Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br />maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of <br />utensils and equipment. (113953, 113953.1, 114067(f)) <br /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: The 10 dr display was 49 F, it had mushrooms inside which needed to be refrigerated. Provide 41 F or <br />below or relocate to cooler that is 41 F or below. Correct today. <br />The meat walk-in was 43 F. Per manager assistant they will get is services after christmas. Provide 41 F or below. <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 /> #8 Use of Time as a Public Health Control <br />OBSERVATIONS: Observed meal packages on shelf near entrance without labels. Assistant manager said that they <br />replace the food every 3 hours, no documentation was provided during the inspection. Provide records/documentation when <br />using time as a public health control or keep potentially hazardous foods at 41 F or below. Correct today. <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 />Page 1 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0002777 PR0160967 SC001 12/20/2021 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD