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Environmental Health Department <br />Time In: <br />11:19 am <br />10:00 am <br />Time Out: <br />Program Element: 1619 - RETAIL MKT >1000 SQ FT (=/>2 DEPTS) <br />Telephone: Owner/Operator: OROPEZA, RICARDO <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 223 E YOSEMITE AVE, MANTECA 95336 <br />Date: 02/23/2022Name of Facility: LA SUPER ALTENA <br />Reinspection on or after: 03/09/2022 <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 /> #21 Hot and Cold Potable Water Not Available MAJOR <br />OBSERVATIONS: Meat department hand sink is lacking cold water from cold water faucet. Provide cold water today. <br />3 comp sink, food prep area, has temp at 102F. Provide 120F or more today. Corrected. Temp is at 122F now. <br />CALCODE DESCRIPTION: An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. <br />(113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> #1 Demonstration of Knowledge <br />OBSERVATIONS: Food manager certificate is not available on site. Provide food manager certificate in 2 weeks. <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: 9 food items on the hot hold, within the 4 hours time control, have temp below 130F. Provide temp at <br />135F or more today. Corrected. I observe employee reheating the food items at 165F for at least 15 sec and hold them on <br />the hot hold unit. <br />Food prep area has walk in cooler at 48F. Provide 41F or below today. <br />Open case cooler/ deli and cheese, has temp at 45F. Provide 41F or below 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 />Page 1 of 4EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0019276 PR0528712 SC001 02/23/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD