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Q�gurn. San Joaquin County
<br /> Environmental Health Department
<br /> 1868 East Hazelton Avenue, Stockton, CA95205-6232
<br /> iP Telephone:(209)468-3420 Fax: (209)464-0138 Web:www.sjgov.org/ehd
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<br /> Food Program Official Inspection Report
<br /> Facility Name and Address: PENAS MEAT MARKET#1, 123 E JAMESTOWN ST, STOCKTON 95207
<br /> #42 Disposal of Garbage and Refuse
<br /> OBSERVATIONS:Used grease in metal pot in storage room across from bathroom, one uncovered bucket of used grease
<br /> in back storage, and multiple garbage/refuse(including waste motor oil) and return food terms by exit door at meat
<br /> department near beverage Walk-In. Dispose garbage and refuse within 2 days, and cover/store them in a way that will
<br /> avoid becoming a nuisance(odor, insects, or rodents). Please be aware motor waste oil must be disposed properly to a
<br /> hazardous waste facilities (i.e. San Joaquin County Hazardous Waste Facility), or at a oil recycling facility(i.e. Pep Boys,
<br /> Kragen, etc.)
<br /> CAL CODE DESCRIPTION:All food waste and rubbish shall be kept in leakproof and rodent proof containers. Containers shall be
<br /> covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior
<br /> premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3,
<br /> 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)
<br /> #43 Toilet Facilites Clean/Supplied/Maintained
<br /> OBSERVATIONS:Restroom door not self-closing. Provide in 2 weeks.
<br /> CALCODE DESCRIPTION: Toilet facilities shall be maintained clean,sanitary and in good repair. Toilet rooms shall be separated by a
<br /> well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet
<br /> facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons:in
<br /> establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption.(114250, 114250.1, 114276)
<br /> #44 Premises: Clean/Litter Free;Vermin-Proof
<br /> OBSERVATIONS:Rubbish and trash in back storage. Clean and organize to provide litter free.
<br /> Gap under door in back storage, holes in walls, and old sewer piping opening not capped; therefore failed to vermin-proof
<br /> facility. Fill in[wall gaps, cap old piping lines into the facility, and vermin-proof bottom of doors in 2 weeks. This is a
<br /> repeat.
<br /> CALCODE DESCRIPTION: The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen
<br /> shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be
<br /> kept vermin proof. (114067 6), 114123, 114143(a) &(b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2,
<br /> 114259.3, 114279, 114281, 114282)
<br /> #45 Floors,Walls, Ceilings; Clean and Maintained
<br /> OBSERVATIONS:A piece of insulation is hanging from the ceiling around the chimney above the hood. Repair. This is a
<br /> repeat.
<br /> Cracks and gaps in floor tiles and base wall files in kitchen, gaps in walls in back storage, and cracks on floor of meat
<br /> Walk-In. Repair. This is a repeat.
<br /> CAL CODE DESCRIPTION: The walls/ceilings shall have durable, smooth, nonabsorbent,light-colored, and washable surfaces. All floor
<br /> surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily
<br /> cleanable.Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original
<br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d),
<br /> 114266, 114268, 114268.1, 114271, 114272)
<br /> FA0001279 PRO160944 SCO01 08/18/2015
<br /> EHD 16-23 Rev.06/30/15 Page 3 of 4 Food Program OIR
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