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Environmental Health Department <br />Time In: <br />12:12 pm <br />10:45 am <br />Time Out: <br />Program Element: 1619 - RETAIL MKT >1000 SQ FT (=/>2 DEPTS) <br />Telephone: (209) 456-4746 Owner/Operator: TOSCANO, JORGE A <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 1080 N MAIN ST, MANTECA 95336 <br />Date: 10/21/2021Name of Facility: CARNICERIA ROSITA <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 /> #6 Handwashing Facilities Supplied and Accessible <br />OBSERVATIONS: Hand sink in the meat department, has paper towels dispenser with broken handle. Repair/ replace the <br />paper towels in 1 week. <br />Bakery department hand sink is totally blocked by bakery rolling trays. Remove object now for full accessibility of the hand <br />wash station. Corrected. <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(f)) <br /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: Cheese and deli front display cooler at the cooked food and deli department, is at 47F. Provide 41F or <br />below today. <br />Fried beans and Tamales in 1 D Cres Cor warmer have temp 116F and 104F respectively. Provide 135F or above today. <br />Corrected. Food is re heated at 165F for at least 15 sec then is placed on the hold 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: All facility departments are lacking sanitizer buckets. Set up sanitizer buckets with chlorine 100 ppm or <br />more or with QUAT 200 ppm or more. Corrected. All departments have sanitizer bucket with chlorine 200 ppm. <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 4EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0013943 PR0518502 SC001 10/21/2021 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD