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Environmental Health Department <br />Time In: <br />10:25 am <br /> 9:30 am <br />Time Out: <br />Program Element: 1619 - RETAIL MKT >1000 SQ FT (=/>2 DEPTS) <br />Telephone: (209) 466-5140 Owner/Operator: CERVANTES, RIGOBERTO V <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 3332 DELAWARE AVE, STOCKTON 95204 <br />Date: 07/28/2021Name of Facility: LA MEXICANA SUPER <br />Food Program Official Inspection Report <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 /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: The 1 dooe prep cooler at taqueria is not cold enough at 44 F. Adjust to 41 F or lower. <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 /> #36 Equipment/Utensils/Linens: Proper Storage / Use <br />OBSERVATIONS: Aluminum pans/lids are stored directly on absorbent shelves in the back room. Keep them inside their <br />original containers or bags to prevent cross contamination. <br />CALCODE DESCRIPTION: All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from <br />food and food-contact surfaces. (114185.3 - 114185.4) Utensils and equipment shall be handled and stored so as to be protected from <br />contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) <br />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 100 131 <br /> 105 <br />Graciela Cervantes October 18, 2021 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />walk in -- retail -- 41.00º F chicken -- steam table -- 165.00º F <br />1 door prep -- taqueria -- 44.00º F tamales -- steam table -- 152.00º F <br />beans -- steam table -- 137.00º F cheese sauce -- warmer -- 140.00º F <br />meat /food case -- meat dept -- 41.00º F walk in -- kitchen/meat dept -- 41.00º F <br />pork meat -- steam table -- 165.00º F 1 door true -- with flan/retail -- 41.00º F <br />walk in with produce -- retail -- 47.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />No comment entered. <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0014574 PR0521466 SC001 07/28/2021 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD