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SAN J a A Q U I N Environmental Health Department <br /> COUNTY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: CARNICERIA MERCADO MARKET, 1213 E HAMMER LN, STOCKTON 95210 <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Observed wet wiping cloth on cutting board. <br /> Place wet wiping cloth in sanitizer solution. <br /> Ok, corrected. <br /> CALCODE DESCRIPTION:Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Observed water and pieces of meat on the meat department flooring. <br /> Clean and sanitize. <br /> CALCODE 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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Javier Villalobos Expiration Date:June 14,2022 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 121 IF <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 116°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> warm water--hand sink rest room--101.00°F display referigerator--holds meat(meat dept)--32.00°F <br /> hot water--3 comp--121.00°F display referigerator--across from register--41.00°F <br /> cheese tamales--warmer at front counter--139.00°F display refrigerator--holds cheese(meat dept)--39.00°F <br /> hot water--prep sink--122.00°F hot water--prep sink--122.00°F <br /> warm water--hand sink meat dept--116.00°F walk-in--41.00°F <br /> vegtable/salsa/cheese referigerator--next to meat dept--41.000 2 door True display referigerator--holds milk--41.00°F <br /> F <br /> NOTES <br /> sanitizer bucket 200ppm (chlorine) <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: Ana Morales, cashier, sig not capture <br /> EH Specialist: STEPHANIE RAMIREZ Phone: (209)468-9851 <br /> FA0008081 PR0508445 SCO01 07/02/2020 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 2 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 />