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Environmental Health Department Time In: 10:49 am 10:08 am Time Out: Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS Telephone: Owner/Operator: PLONG, TIMOTHY Inspection Type: ROUTINE INSPECTION - Operating Permit Address: 335 E WEBER AVE, STOCKTON 95202 Date: 06/12/2023Name of Facility: ALFALFA'S PIZZA & FOOD MART Reinspection on or after: 06/26/2023 Food Program Official Inspection Report VIOLATIONS AND CORRECTIVE ACTIONS 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; 113700. All violations must be corrected within specified timeframe. Violations that are classified as "MAJOR" pose an immediate threat to public health and have the potential to cause foodborne illness. All major violations must be corrected immediately. Non-compliance may warrant immediate closure of the food facility. #7 Hot and Cold Holding Temperatures MAJOR OBSERVATIONS: The left sandwich prep cooler was observed at 65 F. Several food items' temperatures ranged from 48 - 68 F. Per owner, the food was set out approximately one-half hour before my arrival (9:38 am). Store potentially hazardous foods (PHFs) at 41 F or below. If time will be used as the public health control, a log must be kept with records for the time each PHF was removed from 41 F and must not exceed 4 - hour hold time. All food items must be discarded once the 4 - hour hold time has been reached. Discontinue use of this cooler if time as a public health control will not be implemented. Repair or replace cooler to maintain 41 F or below. Correct immediately. CALCODE DESCRIPTION: Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) #14 Food Contact Surfaces Sanitized or Warewashing Sanitization OBSERVATIONS: Sanitizing solution bucket with wiping cloth was not set up at the facility. Provide bucket with sanitizing solution and wiping cloth when food prep is taking place. Ensure the solution has a concentration of either: chlorine 100 - 200 Parts Per Million (PPM), or quats 200 - 400 Parts Per Million (PPM) for proper sanitation of all food preparation and contact surfaces. Corrected on site. CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141) #27 Food Protected from Contamination OBSERVATIONS: Ice cream scoop dipper well faucet was off. Keep faucet running during operation. Alternately, store scoops in container containing water and ice. Replace with fresh water and ice every four hours. Use separate scoop and ice water container for use with ice cream containing nuts or other allergens. Correct today. ---------------------------------------------------------------------------- Observed open food items inside the walk-in cooler. Place coverings such as lids, foil, or plastic wrap over the food items to protect from contamination. Correct today. CALCODE DESCRIPTION: All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c)) Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR FA0012929 PR0516927 SC001 06/12/2023 1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD