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Environmental Health Department <br />Time In: <br />11:18 am <br />10:10 am <br />Time Out: <br />Program Element: 1619 - RETAIL MKT >1000 SQ FT (=/>2 DEPTS) <br />Telephone: (925) 980-0571 Owner/Operator: CONTRERAS, RIGOBERTO <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 1602 E MAIN ST, ESCALON 95320 <br />Date: 09/28/2021Name of Facility: CONTRERAS MARKET #2 <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 /> #17 Gulf Oyster Regulations MAJOR <br />OBSERVATIONS: 90 days Oyster tags are not maintained on site. Keep 90 days Oyster tags on site at all times. <br />CALCODE DESCRIPTION: Comply with Gulf Oyster warning seasonal requirements. (Title 17 CA Code of Regulations §13675, Cal Code <br />Section 113707) <br /> #1 Demonstration of Knowledge <br />OBSERVATIONS: Copy of food manager certificate is not available on site. Provide a copy of certificate in 1 week. <br />Corrected on site. <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 /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: Tamales, cooked within 4 hours, has temp at 119F. Provide 135F or more today for potentially <br />hazardous food on the hot hold. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br />OBSERVATIONS: Sanitizer buckets are not set up yet. Set up sanitizer buckets in cooking area and meat department <br />today. <br />I observe dirty utensils and utensils washing tools in the prep sink and on its drain board. Remove dirty utensils and washing <br />tools from prep station today to be manually washed at the 3 comp sink. <br />CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, <br />114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141) <br />Page 1 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0018097 PR0526730 SC001 09/28/2021 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD