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Time In: 3,31 pm <br /> -- `/ <br /> San Joaquin County 7 ime Out: 4,15 om <br /> 4N'N <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> �c4..... `Y.. Telephone: (209)468-3420 Fax: (209)464-0138 Web:www.s6qov.org/ehd <br /> �IFd1t <br /> Food Program Official Inspection Report <br /> Name of Facility: MARIAS TAQUERIA MEAT MARKET Date: 01/13/2016 <br /> Address: 8909 THORNTON RD,STOCKTON 95209 <br /> Owner/Operator: CARDENAS, ARTURO Telephone: (209) 956-2840 <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; <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:Observed shredded cheese and tomatoes on ice. Shredded cheese is at 51 F and tomatoes are at 55F. <br /> Provide at 41 F or lower. (Ice melted.) <br /> Ok, corrected food disposed and ice added. <br /> Meat display is at 47F. Provide at 41 F or lower. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at orbelow 4V 45°F or at or above 135"F.(113996, 113998, <br /> 114037, 114343(a)) <br /> #9 Cooling Methods <br /> OBSERVATIONS:Observed food cooling on ice. Containers are deep. Provide shallow pans/containers with ice at the level <br /> of food or use the following methods below to cool foods. <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 smaller <br /> portions;adding ice as an ingredient;using an ice bath,stirring frequently;using rapid cooling equipment;or using containers that <br /> facilitate heat transfer. (114002, 114002.1) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Martha Y Cardenas Expiration Date: May 13,2019 <br /> Warewash Chlorine(CQ: ppm Heat. °F Water/Hot Water Ware Sink Temp: 122°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION --TEMP°F--COMMENTS <br /> mopsink-- 120.000 F tomatoes--55.00°F <br /> meat display--47.00°F hand sink-- 100.000 F <br /> mear/cheese/hot dog display refrig--41.00°F shredded cheese--51.00°F <br /> display refrigerator--40.00°F <br /> NOTES <br /> sanitizer bucket greater than 200ppm (chlorine) <br /> FA0013689 PRO518090 Scoot 01/13/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />