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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: 09/08/2017Name of Facility: MERCADO Y CARNICERIA URUAPAN <br />Food Program Official Inspection Report <br />10:35 am <br /> 9:50 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: 09/22/2017 <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: Facility is making jerky on site. Discontinue practice today or get a permit from USDA. Jerky was <br />discarded. <br />Facility is drying chorizo for over 2 hrs. Employee states some of the chorizo has been out since last night and the other half <br />for about 3 hrs. Chorizo was discarded. Only prep the chorizo for no more than 2 hrs. <br />The salsa cooler is at 49 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 certificate is not available. Maintain a copy on site at all times. <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 /> #6 Handwashing Facilities Supplied and Accessible <br />OBSERVATIONS: There is no soap at the meat dept hand sink. Corrected on site. <br />CALCODE DESCRIPTION: Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br />maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of <br />utensils and equipment. (113953, 113953.1, 114067(f)) <br /> #30 Food Storage/Display Properly Labeled <br />OBSERVATIONS: Raw meats are being stored on the floor of the walk in freezer. Store all foods 6" off of the ground. <br />Not all of the ingredient containers in the taqueria are labeled. Label today. <br />CALCODE DESCRIPTION: Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br />above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b)) <br />Page 1 of 3EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0020302 PR0535118 SC001 09/08/2017