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SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNTY <br /> rY `p' Greorne5S grows here. Time In: 12:41 pm <br /> Time Out: 1:20 om <br /> Food Program Official Inspection Report <br /> Name of Facility: ESTRADAS MEAT MARKET Date: 07/06/2020 <br /> Address: 2201 S B ST, STOCKTON 95205 <br /> Owner/Operator: REYES, JUAN Telephone: <br /> Program Element: 1617-RETAIL MARKET> 1000 SQ FT W/FOOD PREP <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:Operator currently contain a renewed food safety certificate on site at this time. Obtain and provide a <br /> copy to Victor Acevedo(vmacevedo@sjgov.org)within 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 /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:The mop sink that is shared with the facility is currently tempted at 11 OF.The 3-compartment sink in the <br /> meat department is able to reach the 120F minimum but all other sinks are not able to at this time. Owner of facility contains <br /> a violations on the inspection report for their facility in regards to the issue. In the mean time use the hot water from the 3 <br /> compartment sink for mopping as well. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Needed Expiration Date: <br /> Warewash Chlorine(Cl): 50 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 /> Walk in cooler--40.00°F Raw emat display case--38.00°F <br /> Mop sink--Shared between the facilities--110.00°F Hot links--Crock pot--161.00°F <br /> NOTES <br /> FA0001510 PRO161563 SCO01 07/06/2020 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 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 />