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SA IIIc J UHQ U I N Environmental Health Department <br /> ._ COUNTY <br /> Time In: 200 pm <br /> ._ <br /> IF 05kTL%. Greotness grows Frere, <br /> Time Out: 3:36 am <br /> Food Program Official Inspection Report <br /> Name of Facility: LA TAPATIA MARKET Date: 04/15/2019 <br /> Address: 2606 E MAIN ST, STOCKTON 95205 <br /> Owner/Operator: ZEPEDA, RAFAEL&LORENA Telephone: (209)473-7252 <br /> Program Element: 1619-RETAIL MKT>1000 SQ FT(=/>2 DEPTS) <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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;113700.All <br /> violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health and have the <br /> potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of the food facility. <br /> #9 Cooling Methods <br /> OBSERVATIONS:Observed large trays of food being stored into coolers while still warm. Spoke with management in <br /> regards to separating foods into smaller portions or stirring frequently to ensure all potentially hazardous food is cooled <br /> before being stored. Corrected on site. <br /> CALCODE DESCRIPTION:All potentially hazardous food shall be RAPIDLY cooled from 135#F to 70#F, within 2 hours, and then from <br /> 70#F to 41#F, within 4 hours. Cooling shall be by one or more of the following methods:in shallow containers;separating food into <br /> smaller portions;adding ice as an ingredient;using an ice bath,stirring frequently;using rapid cooling equipment;or using containers <br /> that facilitate heat transfer. (114002, 114002.1) <br /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS:Observed food containers without labeling, distinguishing its contents with the next container. Provide <br /> labels, correct today. <br /> Observed food bags with ingredients inside left open.All ingredients not used by the end of the work day shall be placed in a <br /> close able container. Correct today. <br /> CALCODE DESCRIPTION:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br /> above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b)) <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:The meat department,taqueria and bakery all lack sanitizing strips. Strips were kept in the main office of <br /> the facility. Provide each department with their own strips in order to ensure proper sanitizing levels during ware washing. <br /> Correct today. <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> FA0017773 PR0526256 SCO01 04/15/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />