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SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNT Y-- <br /> c/ p, Greol:rless grows hey,. Time In:�pm <br /> Time Out: 2:40 om <br /> Food Program Official Inspection Report <br /> Name of Facility: CARNICERIA LOS MEZCALES Date: 10/19/2021 <br /> Address: 2550 E FREMONT ST, STOCKTON 95205 <br /> Owner/Operator: NIEBLA-RODRIGUEZ.YAZELIN Telephone: <br /> Program Element: 1616-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 /> #6 Handwashing Facilities Supplied and Accessible MAJOR <br /> OBSERVATIONS:The soap and towel dispenser in the food prep area are empty. Refill dispenser immediately. Soap is <br /> provide but not in any pump style dispenser. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(0) <br /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS:Boxes of meat are being stored on the floor in the walk in refrigerator. Store all food 6 inches above the <br /> floor. <br /> CALCODE DESCRIPTION:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br /> above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b)) <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:The strength of the sanitizer in the bucketfor the wiping cloths is not strong enough at 50 ppm. Increase <br /> the strength of the sanitizer to 100 ppm chlorine immediately. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Vicente Rodriguez Expiration Date:April 19,2023 <br /> Warewash Chlorine(Cl): 100 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--38.00°F cheese display--38.00°F <br /> meat display--38.00°F <br /> FA0024508 PR0542607 SCO01 10/19/2021 <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 />