Laserfiche WebLink
Environmental Health Department <br />Time In: <br /> 4:30 pm <br /> 2:30 pm <br />Time Out: <br />Program Element: 1619 - RETAIL MKT >1000 SQ FT (=/>2 DEPTS) <br />Telephone: Owner/Operator: BARAJAS, JUVENAL <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 3310 E MAIN ST, STOCKTON 95205 <br />Date: 08/03/2022Name of Facility: LA SUPERIOR <br />Reinspection on or after: 08/27/2022 <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 /> #9 Cooling Methods MAJOR <br />OBSERVATIONS: Observed facility was cooling food in large pots. Discontinue practice immediately. Cool potentially <br />hazardous foods rapidly from 135 F to 70 F within 2 hours, and then from 70 F to 41 F within 4 hours by separating food into <br />shallow containers, separating food into smaller portions, or using an ice bath and stirring frequently. 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 /> #13 Food Contamination and Adulteration MAJOR <br />OBSERVATIONS: Inside the meat department's walk-in cooler, observed improperly wrapped raw red meat that was stored <br />on a shelf and leaking blood onto floor. Store raw beef enclosed with lid or cover with plastic wrap. Store on the lowest shelf <br />of the shelving unit. Clean blood spillage to prevent contamination and maintain clean as needed. <br />Corrected on Site. <br />CALCODE DESCRIPTION: Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it <br />impure or injurious to health. No food containing artificial trans-fat, including oil, shortening, or margarine containing trans-fat may be <br />stored, distributed, or served by, or used in the preparation of any food within a food facility (113967, 113976, 113980, 113988, 113990, <br />114035, 114254(c), 114254.3, 114377) <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br />OBSERVATIONS: Observed the sanitizing compartment of the 3-compartment sink had a chlorine concentration of 10 <br />PPM. Provide chlorine concentration of 100 – 200 PPM for the manual sanitizing of kitchenware. Corrected on Site. <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 />FA0001914 PR0161617 SC001 08/03/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD