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SA NUJ OAHU I N Environmental Health Department <br /> ■ COUNT Y-- <br /> c/ `p' Greol:rless grows hey,. Time In: 11.49 am <br /> Time Out: 12:43 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: EL JALICIENSE MEAT MARKET Date: 08/23/2019 <br /> Address: 230 E CHARTER WAY, STOCKTON 95206 <br /> Owner/Operator: PALOMINOS TORRES,JUAN Telephone: (209)464-1412 <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:The hand washing facility in the kitchen is currently lacking hand soap in a pump-style dispenser and <br /> single use paper towels. Provide to ensure hand washing is occurring in the kitchen. Corrected on site. <br /> The hand washing facility in the drink station currently lacks single use paper towels inside of the dispenser. Provide today <br /> and maintained stocked at all times. <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(0) <br /> #9 Cooling Methods <br /> OBSERVATIONS:Observed a large pot of rice being cooled at room temperature before being placed into the cooler. <br /> Discontinue practice today and observe the following cooling methods in the description below. Correct today. <br /> CALCODE DESCRIPTION:All potentially hazardous food shall be RAPIDLY cooled from 135#F to 70#F, within 2 hours, and then from <br /> 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 <br /> portions;adding ice as an ingredient;using an ice bath, stirring frequently;using rapid cooling equipment;or using containers that <br /> facilitate heat transfer. (114002, 114002.1) <br /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS:Observed food being stored in containers that lack labeling. Provide to distinguish the differences among <br /> the ingredients. Correct today. <br /> Observed bags of ingredients that are open and stored away. If ingredients are not used by the end of the day, place in a <br /> close-able container with a label. Correct 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 /> FA0001670 PRO161224 SCO01 08/23/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />