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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> 7fa�p[r+85S grows here. Time In: 9.40 am <br /> Time Out: 12:36 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: WinCo Foods#10 Date: 11/10/2022 <br /> Address: 5110 MONTAUBAN Ave, STOCKTON 95210 <br /> Owner/Operator: WINCO FOODS LLC Telephone: (208)377-0110 <br /> Program Element: 1619-RETAIL MKT>1000 SQ FT(=/>2 DEPTS) <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:No sanitizer was dispensed from the sanitizer dispenser at the bulk foods 3 comp sink. No warewashing <br /> was being done during the inspection. Manually mix sanitizing solution and provide at least 100 ppm chlorine or 200 ppm <br /> quat until dispenser is serviced so that it provides 100 ppm minimum chlorine sanitizing solution. Corrected on site, <br /> sanitizing solution will be manually mixed when warewashing until unit is serviced. Email evidence that sanitizer dispenser is <br /> working properly to dafonskaia@sjgov.org once it is serviced. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The deli walk-in was 42 F. Provide 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 /> #8 Use of Time as a Public Health Control <br /> OBSERVATIONS:The pizza sauce and cheesy garlic oil have a 6 hour hold time,time was not recorded on the containers <br /> during the inspection. Provide records/documentation when time is used as the public health control and do not exceed max <br /> hold time. Corrected on site,time was placed on the containers. <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 /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:There was no hot water available at the right hand sink in the women's restroom. Provide hot and cold <br /> water with hot water at 100 F minimum. Correct today. <br /> CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. <br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> FA0014185 PR0518877 SCO01 11/10/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 4 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD <br />