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Program Element: 1615 - RETAIL MKT 301-2000 SQ FT (PREPKGD/LTD PREP) <br />Telephone: (209) 982-0897 Owner/Operator: VALDEZ, EUGENIA DUARTE <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 8115 S EL DORADO ST, FRENCH CAMP 95231 <br />Date: 05/26/2016Name of Facility: J & L MARKET <br />Food Program Official Inspection Report <br /> 2:30 pm <br /> 1:58 pm <br />Time Out: <br />Time In: <br />San Joaquin County <br />Environmental Health Department <br />1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br />Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sjgov.org/ehd <br />Reinspection on or after: 06/02/2016 <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 /> #11 Reheating Procedure for Hot Holding MAJOR <br />OBSERVATIONS: Tamales placed in warmer prior to reheating. Facility must re-heat tamales in microwave to 165F prior <br />to placing in warmer. Corrected. <br />CALCODE DESCRIPTION: Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be <br />brought to a temperature of 165#F. (114014, 114016) <br /> #5 Hands Clean/Properly Washed/Proper Glove Use <br />OBSERVATIONS: Hand/mop sink blocked. Make accessible. <br />Restroom lacks proper paper towels for dispenser. Correct today. <br />CALCODE DESCRIPTION: Employees are required to wash their hands: before beginning work before handling food / equipment / <br />utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready <br />to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, <br />113961, 113968, 113973 (b-f)) <br /> #21 Hot and Cold Potable Water Not Available <br />OBSERVATIONS: Water at facility is 73F. Maintain warm water at or above 100F. Correct ASAP. <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 /> #32 Food Properly Labeled and Honestly Presented <br />OBSERVATIONS: Tamales and cut fruit lack facility labels. Provide facility labels with name of facility, city, state, zip code, <br />ingredients and average weight. Correct today. <br />CALCODE DESCRIPTION: Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another <br />food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. Food facilities <br />with 19 or more chains in the state shall disclose nutritional information. (114087, 114089, 114089.1(a, b), 114090, 114093.1, 114094) <br />Page 1 of 2EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0000110 PR0161249 SC001 05/26/2016