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Program Element: 1619 - RETAIL MKT >1000 SQ FT (=/>2 DEPTS) <br />Telephone: Owner/Operator: GOMEZ, RAFAEL A <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 3019 S EL DORADO ST, STOCKTON 95206-3405 <br />Date: 08/19/2016Name of Facility: MERCADO Y CARNICERIA URUAPAN <br />Food Program Official Inspection Report <br />11:27 am <br />10:30 am <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: 09/02/2016 <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br />OBSERVATIONS: Chorizo is being dried at room temperature. Owner states it has been drying at room temperature for <br />the past 24 hours. Discontinue practice today and only dry it in the cooler. Chorizo discarded. <br />The stewed meats and taquitos at the steam table are at 120 F. Adjust to 135 F or higher today. <br />The sour cream and salsa at the salsa bar is at 48 F. Adjust all to 41 F or below today. <br />The walk in meat cooler is at 44-48 F. Adjust to 41 F or below 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 /> #1 Demonstration of Knowledge <br />OBSERVATIONS: The food manager's food certificate is expired. Provide a new one in 60 days. <br />CALCODE DESCRIPTION: All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br />assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an <br />employee who has passed an approved food safety certification examination. (113947-113947.1) Any food handler hired after June 1, <br />2011 shall obtain a Food Handler Card within 30 days (113948). <br /> #23 Rodents, Insects or Animals Inside Facility <br />OBSERVATIONS: There are numerous flies in the facility. Remove and implement pest control today. <br />CALCODE DESCRIPTION: Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, <br />114259.5) <br /> #35 Equipment/Utensils Approved and in Good Repair <br />OBSERVATIONS: The sinks, equipment, and food containers have buildup. Clean in 2 weeks. <br />The large pot of oil is not 6" within the hood. Correct today. <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, 114177, 114180, 114182) <br />Page 1 of 2EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0020302 PR0535118 SC001 08/19/2016