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Environmental Health Department <br />Time In: <br /> 1:46 pm <br />12:45 pm <br />Time Out: <br />Program Element: 1619 - RETAIL MKT >1000 SQ FT (=/>2 DEPTS) <br />Telephone: Owner/Operator: GOMEZ, RAFAEL A <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 3019 S EL DORADO ST, STOCKTON 95206-3405 <br />Date: 08/29/2023Name of Facility: MERCADO Y CARNICERIA URUAPAN <br />Reinspection on or after: 09/12/2023 <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: The following units for cold storage of Potentially Hazardous Foods (PHFs) were observed over the <br />required temperature of 41 F: <br />- Walk-in cooler was observed at 49 F (possibly in defrost mode), then dropped to 41 F during the inspection, food items <br />observed at 46 F and 47 F <br />- Open-air cooler with packaged salsas was observed at 45 F <br />- Open-air produce cooler (produce only) was observed at 64 F <br />Adjust/repair units to maintain all PHFs at 41 F or below. PHFs held less than four hours and under 50 F need to be <br />transferred to a cooler at 41 F immediately. Discard PHFs if 50 F or higher. Correct today. <br />---------------------------------------------------------------------------- <br />Observed BBQ ribs at 107 F in the left steam table and meat-filled pupusa at 109 F at the central steam table. Adjust/repair <br />steam table to maintain hot holding potentially hazardous foods (PHFs) at 135 F minimum. If time will be used as the public <br />health control, maintain records/documentation, and do not exceed 4-hour maximum hold time. Discard PHFs remaining <br />after the 4-hour hold time. Correct today. <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 /> #22 Disposal of Sewage/Wastewater MAJOR <br />OBSERVATIONS: The mop sink was observed to have water not draining. Repair and clean sink and provide proper <br />drainage. Correct today. <br />CALCODE DESCRIPTION: All liquid waste must drain to an approved fully functioning sewage disposal system. (114197) <br /> #1 Demonstration of Knowledge <br />OBSERVATIONS: [REPEAT] A food manager’s certificate was not available during the inspection. Provide a copy of the <br />food 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 />Page 1 of 5EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0020302 PR0535118 SC001 08/29/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD