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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> 1... v•:v COUNTY <br /> Time In: 2-03 <br /> 7fa�p[r+85S grows here. <br /> Time Out: 3:10 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: LA TAPATIA MARKET Date: 02/16/2023 <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 Reinspection on or after: 02/28/2023 <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 Artic Air cooler was observed at 45 F. Decrease temperature to maintain 41 F or below. Correct <br /> today. <br /> ----------------------------------- <br /> The rice hot-holding temperature was observed at 95 F at the side steam table. Several food items at the central steam <br /> table were observed between 102- 109 F. Remove food items and reheat food items so that all parts of the food reach a <br /> temperature of at least 165°F for 15 seconds and then return to a hot holding unit that is in good repair and hold at 135 F or <br /> higher. Food items that have been below 135 F for longer than four hours will need to be discarded. Correct immediately. <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 large pots of food inside the walk-in cooler. Potentially hazardous foods are required to be <br /> cooled 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 shallow <br /> containers, separating food into smaller portions, or using an ice bath and stirring frequently. Correct today. <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 /> #41 Plumbing Maintained;Approved Back Flow Device <br /> OBSERVATIONS:Several floor sinks throughout the facility were observed with an excessive amount of food debris. <br /> Remove debris from the floor sinks and clear of debris often to prevent large debris from entering and clogging the drain. <br /> Correct today. <br /> CALCODE DESCRIPTION:The potable water supply shall be protected with a backflow or back siphonage protection device,as required <br /> by applicable plumbing codes. (114192)All plumbing and plumbing fixtures shall be installed in compliance with local plumbing <br /> ordinances,shall be maintained so as to prevent any contamination,and shall be kept clean,fully operative,and in good repair. Any hose <br /> used for conveying potable water shall be of approved materials,labeled,properly stored,and used for no other purpose. (114171, <br /> 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) <br /> FA0017773 PR0526256 SCO01 02/16/2023 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 2 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 />