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Environmental Health Department <br />Time In: <br />12:09 pm <br />10:11 am <br />Time Out: <br />Program Element: 1619 - RETAIL MKT >1000 SQ FT (=/>2 DEPTS) <br />Telephone: Owner/Operator: LA PLAZA MARKET LLC <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 3225 N TRACY BLVD, TRACY 95376 <br />Date: 08/07/2023Name of Facility: LA PLAZA MARKET <br />Reinspection on or after: 08/14/2023 <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br />OBSERVATIONS: MAJOR: The chorizo at the taqueria hot hold is 91F. Chorizo re-heated <br />MINOR: The rice at the Henny Penny is 133F. Rice re-heated. <br />Maintain hot food at 135F or above (after cooking to proper temperature). Correct today. <br />MAJOR: The ham tortas at the Bakery are 70F. The milk at the coffee service area by the Bakery is 58F. The cotija at the <br />deli is 59F. Tortas will be discarded if not sold by 1pm, milk will be discarded if not used by 2:30p, cotija discarded. <br />MINOR: The Bakery walk-in cooler is 48F, the pupusa filling at the cart is is 47-48F, mussels are 47F, ceviche and chicken <br />salad at the deli is 44-46F. Maintain cold food at 41F or below. Correct today. <br />If time as a temperature control is used, documentation must be maintained (log, sticker, timer). <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: The 5 year Food Safety Certificate for this facility has expired. One person shall obtain the 5 year Food <br />Safety Certificate (also called the Food Manager) within 60 days. Once obtained, provide a copy to Kadeanne Linhares by <br />e-mail or text (klinhares@sjgov.org / 209-616-3025). <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: Two of the hand sinks in the taqueria/deli lack paper towels. One hand sink in the deli lacks pump style <br />soap. Maintain soap and paper towel dispensers properly supplied at all times. Correct today. <br />Corrected on site. <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 />Page 1 of 4EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0003007 PR0163112 SC001 08/07/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD