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r I �,r Environmental Health Department <br /> SANJOAQUCUfT I� <br /> Greotness grows here Time In: 1 39prn <br /> Time Out: 2:57 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: EL RANCH MARKET Date: 09/15/2022 <br /> Address: 1759 E MARIPOSA RD, STOCKTON 95205 <br /> Owner/Operator: GARCIA, GUSTAVO G Telephone: <br /> Program Element: 1619-RETAIL MKT>1000 SQ FT(=/>2 DEPTS) <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 09/29/2022 <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 meat display case was observed with temperatures ranging from 43-60 F. Observed ice under <br /> chicken. Per operator,the meat on the left side of display case currently at 60 F was fresh and placed approximately 2 hours <br /> ago.Temp of meat was 43-45 F. Immediately move all meat to 41 F cooler. Discard items held longer than four hours at <br /> greater than 41 F. Discontinue use of this cooler until it has been repaired and is maintaining 41 F.A follow-up inspection to <br /> verify correction will be done in two weeks. <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:A food manager's certificate was not available during the inspection. Provide a copy of the food <br /> manager's certificate to cmuro@sjgov.org within 30 days. <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Employee restroom was lacking paper towels inside wall-mounted dispenser and hand soap in a <br /> pump-style or wall-mounted dispenser. Provide today. <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(0) <br /> FA0022786 PR0539831 SCO01 09/15/2022 <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 />