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Time In: 9:50 am <br /> Time Out: 10:41 am <br /> a�rN San Joaquin County <br /> 'ate c°a <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> .. �P• Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sjgov.org/ehd <br /> gGiFoaN <br /> Food Program Official Inspection Report <br /> Name of Facility: EL RANCH MARKET Date: 03/26/2015 <br /> Address: 1759 E MARIPOSA RD, STOCKTON 95205 <br /> Owner/Operator: GARCIA, GUSTAVO G Telephone: �jf., L <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 /> #1 Demonstration of knowledge <br /> OBSERVATIONS: Provide a food manager's safety certificate 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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Meat dept hand sink was blocked with items. Corrected on site. <br /> No paper towels at taqueria hand sink. Provide today. <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS: The raw meat case is at 46 F. Adjust 41 F or below today. <br /> Chorizo is being dried at room temp. Keep at 41 F or below. Placed in cooler <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 /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS: The hot water at the 3 comp sink and mop sink is at 117 F. Adjust to 120 F or higher today. <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 /> FA0022786 PR0539831 SC001 03/26/2015 <br /> EHD 1&23 Rev.OV30/15 Page 1 of 3 Food Program OIR <br />