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Time In: 1-15 pm <br />Time Out: 3:10 pm <br />a�N San Joaquin County <br />Environmental Health Department <br />a 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br />.. p Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.smgov.org/ehd <br />4CjFOR�� <br />Food Program Official Inspection Report <br />Name of Facility: LA PALOMA MEAT MARKET <br />Date: 09/13/2016 <br />Address: 5 E SONORA ST, STOCKTON 95203 <br />Owner/Operator: PONCE, EMILIO <br />Telephone. '209) 323-8668 <br />Program Element: 1619 - RETAIL MKT >1000 SQ FT (=/>2 DEPTS) <br />Inspection Type: ROUTINE INSPECTION - Operating Permit Reinspection on or after: 10/04/2016 <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 />#6 Handwashing Facilities Supplied and Accessible <br />OBSERVATIONS: Hand wash stations have soap and paper towels but supplies aren't all from wall dispensers. All supplies <br />shall be placed inside dispensers. Provide adequate towels and hand soap for the dispensers by 3 days. <br />Facility is using "Bakery Dept" 2 comp sink for utensil washing. A hand sink shall be installed by 1 week for hand washing. <br />Intall the soap and paper towel dispenser at hand sink. <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(f)) <br />#7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: VNalk in cooler is not cold enough. Shall be kept at 41 F or lower at all times. <br />Beans on top of griddle are not hot enough. Shall be kept at 135 F or higher. Check temperature with a thermometer. <br />Saw case with eggs out of temperature control at bakery. When they are not being used, Keep them at 45 F or lower. <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 />#13 Food Contamination and Adulteration <br />OBSERVATIONS: Old produce in cooler. Shall be removed on a routine basis. <br />Thin and dry skin for chicharrones touching surfaces. Shall not be cross comtaminated. Hang so that skin does not tough <br />anything but the thin cotton line. <br />CALCODE DESCRIPTION: Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it <br />impure or injurious to health. No food containing artificial trans -fat, including oil, shortening, or margarine containing trans -fat may be <br />stored, distributed, or served by, or used in the preparation of any food within a food facility (113967, 113976, 113980, 113988, 113990, <br />114035, 114254(c), 114254.3, 114377) <br />EHD 16-23 Rev. 06/30/15 <br />Page 1 of 4 <br />FA0002745 PRO160719 SCO01 09/13/2016 <br />Food Program OR <br />