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Environmental Health Department <br />Time In: <br /> 4:21 pm <br /> 3:15 pm <br />Time Out: <br />Program Element: 1619 - RETAIL MKT >1000 SQ FT (=/>2 DEPTS) <br />Telephone: (415) 533-6086 Owner/Operator: KHAIRA, KULWANT SINGH <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 4337 E MAIN ST, STOCKTON 95215 <br />Date: 02/16/2023Name of Facility: LA PERLA <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 /> #6 Handwashing Facilities Supplied and Accessible MAJOR <br />OBSERVATIONS: The hot food department's hand sink currently has hot water shut off at faucet. Turn hot water back on at <br />100 F minimum. Correct 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(f)) <br /> #7 Hot and Cold Holding Temperatures MAJOR <br />OBSERVATIONS: The meat case cooler was observed at 45 F. Decrease cooler to maintain 41 F or below. Correct today. <br />------------------------------- <br />Several hot food items were observed with temperatures ranging from 109 - 124 F. Remove food items and reheat food <br />items so that all parts of the food reach a temperature of at least 165°F for 15 seconds and then return to steam table with <br />temperature at 135 F or higher. Food items that have been below 135 F for longer than four hours will need to be discarded. <br />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 />Page 1 of 4EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0019124 PR0528310 SC001 02/16/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD