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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> t.. v•:v COUNTY <br /> .` prn <br /> 7fa�p[r+85S grows here. Time In: 2.00 <br /> Time Out: 2:50 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: ARCO VICTOR RD Date: 12/29/2022 <br /> Address: 880 VICTOR RD, LODI 95240 <br /> Owner/Operator: MARKS FUEL& FOOD, INC. Telephone: (209)369-0958 <br /> Program Element: 1615-RETAIL MKT 301-2000 SQ FT(PREPKGD/LTD PREP) <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 01/05/2023 <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 pizza in the counter display warmer was 106 F,the pizza was on a tray that was not fully in contact <br /> with the bottom of the warmer. Per manager the pizza was made less than 1 hour prior. Provide 135 F or above when hot <br /> holding PHFs. If tray/pan will be used for pizza then provide one that is in full contact with the bottom of the warmer. <br /> Corrected on site, any remaining pizza will be discarded after 3 hours. <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 /> #11 Reheating Procedure for Hot Holding MAJOR <br /> OBSERVATIONS:The cheese and steak taquitos and cheese and pepperoni taquitos were 116 F and 119 F. Per manager <br /> they were placed there less than 10 minutes prior and were likely not reheated fully prior to placed for sale. Reheat taquitos <br /> according to manufacturer instructions. Corrected on site, taquitos were heated to 140 F and 144 F. <br /> CALCODE DESCRIPTION:Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be <br /> brought to a temperature of 165#F. (114014, 114016) <br /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Restroom soap dispenser was empty. Provide soap in dispenser immediately. <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(0) <br /> #23 Rodents, Insects or Animals Inside Facility <br /> OBSERVATIONS:Observed rodent droppings on floor under 3 comp sink. Facility is serviced by Orkin pest control monthly <br /> and last service was 12/9/2022. Clean and sanitize area today, maintain pest control. <br /> CALCODE DESCRIPTION:Each food facility shall be kept free of vermin:rodents(rats,mice), cockroaches,flies.(114259.1, 114259.4, <br /> 114259.5) <br /> FA0000551 PRO161859 SCO01 12/29/2022 <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 />