Laserfiche WebLink
Time In: 9:40 am <br /> Time Out: 12:25 pm <br /> �P.Q•u��.. P San Joaquin County <br /> y� Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> �..• �P Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> '9Gl P Oftt� <br /> Food Program Official Inspection Report <br /> Name of Facility: LA SUPER ALTENA Date: 02/17/2017 <br /> Address: 223 E YOSEMITE AVE, MANTECA 95336 <br /> Owner/Operator: OROPEZA, RICARDO Telephone: <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:The smaller links of chorizo in the meat display are between 41-53F. The links on top of the display(in <br /> meat case)are 41 F,while the links closer to the bottom are 53F. Maintain cold food at 41 F or below. The links that are <br /> above 50F were removed from the meat case. <br /> The asada meat is 51 F and the ground beef is 49F. Per Management,these items were just prepped (cut and ground). <br /> Maintain cold food at 41 F or below. <br /> The pastor meat at the meat counter display is 44F. Maintain cold food 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 /> #21 Hot and Cold Potable Water Not Available MAJOR <br /> OBSERVATIONS:Upon arrival: the hot water at the hand wash sink and 3-comp sink in the meat department(and <br /> throughout facility)is 87F. Per Management,the breaker was tripped this morning and was re-set.The hot water <br /> temperature is slowly warming up. Hot water temperature was re-checked to be 11 OF at the end of the inspection. <br /> Maintain hot water at 120F (minimum)at the 3-comp sinks, prep sinks and mop sink. <br /> Maintain hot water 10OF(minimum)at hand wash sinks and employee restroom hand wash sinks. <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 /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:The beer/beverage walk-in cooler has some condensate/liquid accumulation on the floor(by the Bud <br /> Light cases). Clean up liquid and monitor for leaks. If leaks are identified, repair by 2 weeks. <br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment <br /> shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182) <br /> FA0019276 PR0528712 SCO01 02/17/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />