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is NJI I Environmental Health Department <br /> SAOAOIN <br /> COUNTY <br /> — <br /> Time Cf flCri SS fGw3 I1BfE. Time In: 10.15 am <br /> Op0,, Time Out: 11:27 am <br /> Food Program Official Inspection Report <br /> Name of Facility: CARNICERIA ROSITA Date: 09/01/2020 <br /> Address: 2354 EAST ST, TRACY 95376 <br /> Owner/Operator: I & M MARKET CORPORATION Telephone: (209)740-9038 <br /> Program Element: 1619-RETAIL MKT>1000 SQ FT(=/>2 DEPTS) <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:The 5 year Food Safety Certificate expired in March. Per employee, she has renewed, but does not have <br /> a copy of the certificate on site. Provide a copy of the 5 year Food Safety Certificate to Kadeanne Linhares within 60 days <br /> (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 /> #9 Cooling Methods <br /> OBSERVATIONS:There is uncovered food in the walk-in cooler. Per employee, it is cooling (still hot).When cooling food, <br /> place food into smaller shallow pans(not buckets or large pots)and cool from cooking temperature to 70F within 2 hours. <br /> The food shall then be further cooled from 70F to 41 F within an additional 4 hours. <br /> Correct today. <br /> CALCODE DESCRIPTION:All potentially hazardous food shall be RAPIDLY cooled from 135#F to 70#F, within 2 hours, and then from <br /> 70#F to 41#F, within 4 hours. Cooling shall be by one or more of the following methods:in shallow containers;separating food into smaller <br /> portions;adding ice as an ingredient;using an ice bath, stirring frequently;using rapid cooling equipment;or using containers that <br /> facilitate heat transfer. (114002, 114002.1) <br /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:The 6 door cheese case has shredded cheese embedded in ice. Defrost unit,then clean and sanitize. <br /> Correct by 1 week. <br /> The condenser fan covers in the produce walk-in cooler have build-up. Clean and sanitize fan covers by 1 week. <br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment <br /> shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182) <br /> FA0019857 PR0530486 SCO01 09/01/2020 <br /> EHD 16-23 Rev.08/10/2020 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.sjgov.org/EHD <br />