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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> .r{ � 7fa�p[r+85S growshere. Time In: 12-06 pm <br /> Time Out: 12:54 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: SF SUPERMARKET Date: 07/26/2022 <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) <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:Lacking food manager certificate. Per manager they have taken the test already and are awaiting the <br /> certificate in the mail. Email 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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The seafood counter display case was 46 F. Provide 41 F or below today. <br /> The produce bunker where the cut winter melon was stored was 46. Cut melon is a potentially hazardous food and must be <br /> stored at 41 F or below. Provide 41 F or below at produce bunker or relocate cut winter melon to a cooler that is 41 F or <br /> below. Correct 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 /> #16 Shell Stock Regulations <br /> OBSERVATIONS:Oldest shell stock tag observed was 6/10/22. Maintain shell stock tags on site for 90 days after the <br /> container which the tag was attached to is empty. <br /> CALCODE DESCRIPTION:Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039- <br /> 114039.5) <br /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS:Observed baskets of fish stored on floor in seafood walk-in cooler. Store all food items at least 6 in. <br /> above floor. Correct today. <br /> CALCODE DESCRIPTION:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br /> above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b)) <br /> FA0002719 PRO160888 SC333 07/26/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 3 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 />