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Program Element: 1619 - RETAIL MKT >1000 SQ FT (=/>2 DEPTS) <br />Telephone: Owner/Operator: GARCIA, GUSTAVO G <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 1759 E MARIPOSA RD, STOCKTON 95205 <br />Date: 07/20/2017Name of Facility: EL RANCH MARKET <br />Food Program Official Inspection Report <br />12:10 pm <br />11:23 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 />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 soap was stuck at the taqueria hand sink. Corrected on site <br />The paper towels were stuck 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 /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: The ribs and taquitos are at 90-100 F. Employee states they were cooked 2.5 hrs ago. Adjust to 135 F <br />or higher or discard after 4 hrs from the cook time. <br />The retail walk in cooler is at 48 F and the cheese/deli meat cooler at the meat dept is at 49 F. Adjust both to 41 F or below <br />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 /> #23 Rodents, Insects or Animals Inside Facility <br />OBSERVATIONS: There are numerous flies inside 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 /> #31 Consumer Self-Service Food Protected <br />OBSERVATIONS: The plastic utensils are stored with the handles down. Store with the handles up today. <br />CALCODE DESCRIPTION: Unpackaged food shall be displayed and dispensed in a manner that protects the food from contamination. <br />(114063, 114065) <br />Page 1 of 2EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0022786 PR0539831 SC001 07/20/2017