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SAN JOAQUI l Food Program Official Inspection Report Facility Name and Address: STOCKTON SUPERMERCADO, 2481 E MAIN ST, STOCKTON 95205 #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR OBSERVATIONS:Chlorine bleach is lacking at hot food department. Obtain chlorine for sanitation of surfaces and and warewashing at 100-200 Parts Per Million (PPM)chlorine. Provide today. ------------------- Sanitizing solution buckets with wiping cloths were not set up at the hot food department. Provide bucket with sanitizing solution and wiping cloth for each department. 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. Correct today. ----------------- The sanitizing bucket was showing an insufficient concentration of chlorine bleach solution. Provide 100-200 PPM chlorine today. ------------- Sanitizing test strips were not available at the facility. Obtain sanitizing test strips to ensure sanitizing solution has a chlorine concentration between 100-200 Parts Per Million (PPM)for proper sanitation of all food preparation and contact surfaces. Correct within seven days. CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) #21 Hot and Cold Potable Water Not Available MAJOR OBSERVATIONS:Hot water at the men's restroom was not available. Provide hot water at 100 F minimum today. ---------------- The maximum hot water at the 2-compartment sink at the meat department was 111 F. Increase temperature to 120 F minimum. CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) #1 Demonstration of Knowledge OBSERVATIONS:A food manager's certificate was not available during the inspection. Provide a copy of the food manager's certificate to cmuro@sjgov.org within 30 days. CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, 2011 shall obtain a Food Handler Card within 30 days(113948). #7 Hot and Cold Holding Temperatures OBSERVATIONS:The 1-door prep cooler was observed at 44 F. Decrease temperature to 41 F or below. Correct today. 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)) FA0001664 PRO160608 SCO01 02/17/2023 EHD 16-23 Rev.09/16/2020 Page 2 of 6 Food Program OIR 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD