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Time In: 1-10pm <br /> Time Out: 3:04 pm <br /> Pquin/ San Joaquin County <br /> a. Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> • cq., ;a• Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> �rFORN <br /> Food Program Official Inspection Report <br /> Name of Facility: DOS HERMANOS MARKET Date: 06/08/2016 <br /> Address: 603 S CENTRAL AVE, LODI 95240 <br /> Owner/Operator: ANAYA, VICTOR&GERARDO Telephone: (209)339-4958 <br /> Program Element: 1619-RETAIL MKT>1000 SQ FT(=/>2 DEPTS) <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 06/22/2016 <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:Raw pork skins with fat on bottom drying at room temperature(76 F)on four 6-foot moving racks. <br /> Immediately cease this practice, and dry only at 41 F or below as potentially hazardous food (PHF). Corrected by moving to <br /> Walk In. <br /> Meat Walk In 42F, dairy/cold cut Walk In 44 F. Provide 41 F for PHF in 1 day. <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 MAJOR <br /> OBSERVATIONS:Pork rinds touching floor and wheels of rack. Dispose immediately. Corrected. <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Food safety manager certification and food handler's cards lacking. Provide food safety manager <br /> certification for at least one employee in 60 days, and food handler's card for every employee who handles food in 30 days. <br /> CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br /> assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an <br /> employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, <br /> 2011 shall obtain a Food Handler Card within 30 days(113948). <br /> #23 Rodents, Insects or Animals Inside Facility <br /> OBSERVATIONS:4 rodent droppings outside Walk In door. Provide more pest control as needed. <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 /> FA0000430 PRO161898 SCO01 06/08/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 4 Food Program OIR <br />