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SA NUJ OAHU I N Environmental Health Department L■ COUNT Y-- cr p, Greorness grows hey,. Time In:�pm Time Out: 3:45 om Food Program Official Inspection Report Name of Facility: CARNICERIA LOS MEZCALES Date: 11/30/2018 Address: 2550 E FREMONT ST, STOCKTON 95205 Owner/Operator: NIEBLA-RODRIGUEZ.YAZELIN Telephone: Program Element: 1616-RETAIL MARKET< 1000 SQ FT W/FOOD PREP Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 12/14/2018 VIOLATIONS AND CORRECTIVE ACTIONS 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; 113700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health and have the potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of the food facility. #6 Handwashing Facilities Supplied and Accessible MAJOR OBSERVATIONS:Hand washing facility lacks paper single use paper towels and soap. Provide single use paper towels and soap for all hand washing facilities. correct today. CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(0) #9 Cooling Methods MAJOR OBSERVATIONS:Chorizo was seen hanging outside of refrigeration.Asked owner how long chorizo has been hanging and states for about an hour. Informed owner that chorizo can be dried only under refrigeration. Informed owner that a permit is needed form the state to dry chorizo outside of refrigeration. Corrected on site. CALCODE DESCRIPTION:All potentially hazardous food shall be RAPIDLY cooled from 135#F to 70#F, within 2 hours, and then from 70#F to 41#F, within 4 hours. Cooling shall be by one or more of the following methods:in shallow containers;separating food into smaller portions;adding ice as an ingredient;using an ice bath, stirring frequently;using rapid cooling equipment;or using containers that facilitate heat transfer. (114002, 114002.1) #14 Food Contact Surfaces Sanitized or Warewashing Sanitization OBSERVATIONS:Upon arrival no sanitizer buckets were prepared. Before any operations sanitizer buckets shall be prepared and maintain during operation hours. Correct today. CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) #34 Warewashing Facilites Maintained OBSERVATIONS:Facility lacks sanitizer strips. Sanitizer strips must be on site at all times to ensure proper sanitizing levels in sanitizer buckets and 3 compartment sink. Provide strips in 2 days. CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125) FA0024508 PR0542607 SCO01 11/30/2018 EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OR 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com