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r I �,r Environmental Health Department <br /> SANJOAQUCUfT I� <br /> Greotness grows here Time In: 10.05 am <br /> Time Out: 10:46 am <br /> Food Program Official Inspection Report <br /> Name of Facility: LA VICTORIA DELICATESSEN Date: 11/14/2022 <br /> Address: 1305E MAIN ST, STOCKTON 95205 <br /> Owner/Operator: TORRES, CARMEN Telephone: (209)463-4340 <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:Observed beef drying at room temperature in the kitchen. Beef was at room temperature for less than an <br /> hour per employee. Potentially hazardous foods shall be stored at 41 F or below. Facility does not currently have a permit for <br /> the drying process with the CDFA. Discontinue practice unless permitted by the CDFA. Beef was transferred to the walk-in <br /> cooler at 41 F. <br /> Corrected on Site. <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 /> #9 Cooling Methods MAJOR <br /> OBSERVATIONS:Observed facility was cooling pozole in large pots on the floor inside the walk-in cooler. Discontinue <br /> practice immediately. Cool potentially hazardous food from 135 F to 70 F within 2 hours, and then from 70 F to 41 F within 4 <br /> hours by separating food into shallow containers, separating food into smaller portions, or using an ice bath and stirring <br /> frequently. <br /> Corrected on Site. <br /> CALCODE DESCRIPTION:All potentially hazardous food shall be RAPIDLY cooled from 135#F to 70#F, within 2 hours, and then from <br /> 70#F to 41#F, within 4 hours. Cooling shall be by one or more of the following methods:in shallow containers;separating food into smaller <br /> portions;adding ice as an ingredient;using an ice bath,stirring frequently;using rapid cooling equipment;or using containers that <br /> facilitate heat transfer. (114002, 114002.1) <br /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS:Observed food items inside the walk-in cooler stored on the floor. Place and store all food items six <br /> inches off the floor. Correct today. <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 /> FA0001375 PRO160538 SCO01 11/14/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 3 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 />