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SA NUJ OAHU I N Environmental Health Department
<br /> ■ COUNTY
<br /> ^ r1 `p' Greorne5S grows here, Time In: 9.30 am
<br /> Time Out: 11:00 am
<br /> Food Program Official Inspection Report
<br /> Name of Facility: TIERRA CALIENTE Date: 01/23/2019
<br /> Address: 2828 N WILSON WAY, STOCKTON 95205
<br /> Owner/Operator: NAJERA, MARCO ANTONIO Telephone: (209)486-4452
<br /> Program Element: 1617-RETAIL MARKET> 1000 SQ FT W/FOOD PREP
<br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 02/06/2019
<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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR
<br /> OBSERVATIONS:4 cutting boards on prep tables,weight scale and top of the meat display in the meat department are
<br /> showing meat debris and blood. Clean sanitize food contact surfaces with chlorine 100 ppm today.
<br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097,
<br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141)
<br /> #21 Hot and Cold Potable Water Not Available MAJOR
<br /> OBSERVATIONS:No cold water is provided from the hand wash station. Repair in 2 days. Meanwhile use the 3 comp sink
<br /> to wash hands.
<br /> CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times.
<br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
<br /> #7 Hot and Cold Holding Temperatures
<br /> OBSERVATIONS:Walk in coolers at the front and the back of the facility have temp at 46F. Provide 41 F or below in 3 days.
<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 /> #27 Food Protected from Contamination
<br /> OBSERVATIONS:Big container for meat is placed uncovered in the walk in cooler. Cover today.
<br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a, b, c,d, 0, 113986, 114060,
<br /> 114067(a, d, e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c))
<br /> #30 Food Storage/Display Properly Labeled
<br /> OBSERVATIONS:Big meat container and 2 small ones are placed on the floor in the walk in cooler. Store food containers
<br /> off the floor by 6 inches at least.
<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 /> FA0020774 PR0536145 SCO01 01/23/2019
<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
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