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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> 7fa�p[r+85S grows here. Time In: 9.35 am <br /> Time Out: 12:00 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: LA TAPATIA MARKET Date: 02/16/2022 <br /> Address: 2606 E MAIN ST, STOCKTON 95205 <br /> Owner/Operator: ZEPEDA, RAFAEL&LORENA Telephone: (209)473-7252 <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:The chile verde pork held in the central steam table was 98 F. Per employee, the food had been placed <br /> one hour prior.There is a work order for the central steam table because it is not holding food items at 135 F or higher. <br /> Remove food items from central stream table. Reheat food items so that all parts of the food reach a temperature of at least <br /> 165°F for 15 seconds and then return to a hot holding unit that is in good repair and hold at 135 F or higher. <br /> Corrected On Site. <br /> ------------------------------------------------------------------------------------- <br /> The cold holding temperature inside the left True 2-door cooler was observed at 47 F.The 2-door prep cooler in the central <br /> kitchen area was 48 F.The open air produce cooler in the retail area was 48 F.The meat display cooler in the meat <br /> department was 42 F.Adjust units so that they maintain 41 F or below. Correct today. <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:Sanitizing solution buckets with wiping cloths were not set up at the facility. Provide chlorine <br /> concentration between 100-200 Parts Per Million (PPM), or quat concentration between 200-400 Parts Per Million (PPM) <br /> for proper sanitation of all food preparation and contact surfaces. Correct today. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(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 /> FA0017773 PR0526256 SCO01 02/16/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 4 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 />