Laserfiche WebLink
Time In: 1-15pm <br /> Time Out: 3:101)m <br /> �...Q ...P San Joaquin County <br /> y� Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> �..• �P Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> '9Gl P Oftt� <br /> Food Program Official Inspection Report <br /> Name of Facility: LA PALOMA MEAT MARKET Date: 09/13/2016 <br /> Address: 5 E SONORA ST, STOCKTON 95203 <br /> Owner/Operator: PONCE, EMILIO 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, 11406 7(0) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Walk 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 /> FA0002745 PRO160719 SCO01 09/13/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 4 Food Program OIR <br />