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SAID JOAQUIN E <br /> Food Program Official Inspection Report <br /> Facility Name and Address: JUANITA MARKET#4, 340 W GRANT LINE RD,TRACY 95376 <br /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:MAJOR:the 1 door Hussman unit(across from the Cremeria)has an air temperature of 49-53F. Some <br /> of the products in this unit are also above 50F: pico de gallo, Santa Isabel crema, Crema Oaxaquena, and Oaxacan cheese. <br /> These items above 50F were discarded. <br /> MINOR: Other items in the 1 door Hussman are greater than 41 F: crema mexicana, ricotta, Jocoque marca, and crema <br /> salvaderena.These items were moved to the walk-in cooler. <br /> Maintain unit and products at 41 F or below. Correct today. <br /> Discontinue the use of the 1 door Hussman unit until it is repaired to operate and maintain cold food at 41 F or below. <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:The 5 year Food Safety Certificate is expired. One person from this facility shall obtain the 5 year Food <br /> Safety Certificate within 60 days. Once obtained,fax or e-mail a copy to Kadeanne Linhares(klinhares@sjgov.org). <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 /> #41 Plumbing Maintained;Approved Back Flow Device <br /> OBSERVATIONS:The 3 comp prep sink in the meat department is lacking a hot water handle. Obtain a hot water handle at <br /> this sink by 2 weeks. <br /> CALCODE DESCRIPTION: The potable water supply shall be protected with a backflow or back siphonage protection device,as required <br /> by applicable plumbing codes. (114192)All plumbing and plumbing fixtures shall be installed in compliance with local plumbing <br /> ordinances, shall be maintained so as to prevent any contamination,and shall be kept clean,fully operative,and in good repair. Any hose <br /> used for conveying potable water shall be of approved materials,labeled,properly stored,and used for no other purpose. (114171, <br /> 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: needed Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> FA0005789 PR0531000 SC333 06/19/2020 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 3 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />