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at,9t{ly. <br /> Time In:_ia:15 ama�„ <br /> �x p� San Joaquin County Time out: <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue,.Stockton, CA 95205-6232 <br /> Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.s ov.org/ehd <br /> Food Program Official Inspection Report <br /> Fe <br /> ility: LA SUPER ALTENA <br /> 3 E YOSEMITE AVE,MA _ECA 95336 Date: 01/25/2016 <br /> tor: OROPEZA, RICARDO <br /> Program Element: 1619 - RETAIL MKT>i000 SQ FT(-/>2 DEPTS) Telephone <br /> i;Inspection Type: ROUTINE INSPECTION -Operating Permit 11 <br /> Reinspection on or after: 02/08/2016 <br /> VIOLATIONS AND CORRECTIVE ACTIONS <br /> Items listed on this report as violations do riot meet the requirements set forth in the California Health and Safety Code commencing with section 7; li <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 Hnt and Cold Holding Temperatures <br /> MAJOR <br /> OBSERVATIONS:Some food at the steam table is not hot enough; carnitas are 125F, birria is 126F, pork with nopales is ' <br /> 121 F. Hot food shall be kept hot at 135E or above. The steam table was turned up and the recheck temperatures were <br /> above 135F. This is a major violation-corrected on site. A re-inspection will occur in 2 weeks. <br /> The cheese case at the meat counter is 48F, ground beef and chorizo at the meat counter is 47, and cheese in the cheese <br /> case is 44F. Cold food shall be maintained at 41 F or below. Correct today. <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:Observed a flat of eggs on the top shelf and above ready-to-eat food in the bakery/deli walk-in cooler. <br /> Move eggs to a lower shelf to protect ready-to-eat food from potential contamination. <br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a, b, c,.d, f), 113986, 114060, <br /> 114067(a, d, e,j), 114069(x, b), 114077, 114089.1 (c), 114143(c)) <br /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:The meat cases have food debris where it has dropped from the meat trays. Remove and discard this <br /> food debris by 3 days. Clean and sanitize surfaces. <br /> CALCODE DESCRIPTION:A!l nonfood contact surfaces of utensils and equipment shall be clean.(114115(c)) <br /> #34 Warewashing Facilites Maintained ,. <br /> OBSERVATIONS:The meat department lacks chlorine sanitizer test strips. Obtain chlorine sanitizer test strips by 3 days. <br /> CAL CODE 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. (114067(f,g), 114099, 114099.3, 114099.5," 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> FA0019276 PRO528712 SC001 01/2512016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OR <br />