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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 hire, Time In: 1055 am <br /> Time Out: 12:25 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: SF SUPERMARKET Date: 06/08/2022 <br /> Address: 8004 WEST LN, STOCKTON 95210 <br /> Owner/Operator: TRAN, HIEU Telephone: (209)478-9988 <br /> Program Element: 1619-RETAIL MKT>1000 SQ FT(=/>2 DEPTS) <br /> Inspection Type: INSPECTION/REINSPECTION (Chargeable) Reinspection on or after: 06/22/2022 <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:The produce wall where bean sprouts were kept was 55 F at the beginning of the inspection. Bean <br /> sprout packages said perishable, keep refrigerated. Spoke with Danny with maintain about produce wall temp.At the end of <br /> the inspection the produce wall at bean sprout area was 47 F. Corrected on site, let manager know that all the bean sprouts <br /> that were there at the beginning of the inspection need to be discarded. <br /> The larger pieces of chicken/beef/pork on top of the meat department display case during the cleaning were 47-48 F and the <br /> smaller pieces of beef and pork melt were 54-55 F. Keep all PHF at 41 F or below at all times. Spoke with manager and they <br /> said that the cleaning usually doesn't take more than 30 minutes and they put the meat back in the cooler was they are <br /> done, let manager know to relocate meat to walk-in during cleaning to keep meat at 41 F or below. Corrected on site,the <br /> meat was placed back in the meat department counter display case when they were finished cleaning. <br /> The packaged peeled taro root and garlic at the produce bunker were 58 F.The packages said keep refrigerated on them. <br /> Store food items with label keep refrigerated at 41 F or below. Correct immediately. <br /> The seafood department counter display case was 48 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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Lacking food manager certificate. Per manager they have taken the test already and are just awaiting the <br /> certificate. Email food manager certificate to dafonskaia@sjgov.org once received. <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 /> FA0002719 PRO160888 SC333 06/08/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 5 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 />