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Program Element: 1619 - RETAIL MKT >1000 SQ FT (=/>2 DEPTS) Telephone: (209) 547-1785 Owner/Operator: ORTEGA, ANTONIO & FRANCISCO Inspection Type: ROUTINE INSPECTION - Operating Permit Address: 320 S EL DORADO ST, STOCKTON 95203 Date: 09/23/2016Name of Facility: ACAMBARO MEAT MARKET Food Program Official Inspection Report 10:57 am 9:43 am Time Out: Time In: San Joaquin County Environmental Health Department 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sjgov.org/ehd Reinspection on or after: 10/07/2016 VIOLATIONS AND CORRECTIVE ACTIONS 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 violations must be corrected within specified timeframe. Violations that are classified as "MAJOR" pose an immediate threat to public health and have the potential to cause foodborne illness. All major violations must be corrected immediately. Non-compliance may warrant immediate closure of the food facility. #1 Demonstration of Knowledge OBSERVATIONS: The food manager's certificate is not on site. Maintain a copy on site at all times. CALCODE DESCRIPTION: All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1) Any food handler hired after June 1, 2011 shall obtain a Food Handler Card within 30 days (113948). #6 Handwashing Facilities Supplied and Accessible OBSERVATIONS: No paper towels at the meat dept hand sink. Corrected on stie. No paper towels at the restroom hand sink. Provide today. CALCODE DESCRIPTION: Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f)) #7 Hot and Cold Holding Temperatures OBSERVATIONS: The meat walk in cooler is at 47 F. Adjust to 41 F or below today The retail walk in cooler is at 45 F . Adjust to 41 F or below today. The fried tacos on the steam table are at 100 F. Employee states they have been out there for 1 hr. Adjust to 135 F or discard after 4 hrs. There is raw meat that is sitting out at room temp and not actively being worked on. Place back into the cooler until use. Food items can only be taken out of temp for 2 hrs. CALCODE DESCRIPTION: Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) Page 1 of 4EHD 16-23 Rev. 06/30/15 Food Program OIR FA0001781 PR0160974 SC001 09/23/2016