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S A K J OA Q U I N Environmental Health Department COUNTY Greotness grows here. Time In: 2-38 pm Time Out: 4:13 om Food Program Official Inspection Report Name of Facility: LA PERLA Date: 02/22/2024 Address: 4337 E MAIN ST, STOCKTON 95215 Owner/Operator: KHAIRA, KULWANT SINGH Telephone: (415)533-6086 Program Element: 1619-RETAIL MKT>1000 SQ FT(=/>2 DEPTS) Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 02/29/2024 VIOLATIONS AND CORRECTIVE ACTIONS 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; 113700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health and have the potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of the food facility. #7 Hot and Cold Holding Temperatures MAJOR OBSERVATIONS:The following units for cold storage of Potentially Hazardous Foods (PHFs)were observed to be higher than the required temperature of 41 F: -3-dr cooler across meat dept was observed at 46 F -Open air cooler(including leafy green vegetables)was observed at 60 F Adjust and repair coolers to maintain all PHFs at 41 F or below.Transfer the lettuce and cabbage to the open-air cooler across currently at 41 F. Any PHFs currently at 50 F or higher that have exceeded the maximum hold time of 4-hours must be discarded. Correct today. --------------------------------------------------------- Observed chorizo at room temperature at the meat department. If it is necessary to remove potentially hazardous foods (PHFs)from cold (41 F)or(hot) 135 F holding temperatures to facilitate preparation,this preparation shall in no case exceed two cumulative hours without a return to the specified holding temperatures. Ensure the chorizo does not exceed two hours outside of the required temperature. Correct today. --------------------------------------------------------- The sour cream inside the 1-door prep cooler located at the hot deli dept was observed at 49 F. The sour cream was not properly positioned inside the prep cooler well and was sitting on top of the shredded lettuce well. Properly position all well containers in the prep cooler to maintain all PHFs at 41 F or below. If the sour cream has exceeded the maximum hold time of 4-hours outside the required temperature of 41 F, it must be discarded. Correct today. CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) #9 Cooling Methods MAJOR OBSERVATIONS:REPEAT: Observed facility is storing large pots of food that were improperly cooled inside the hot deli walk-in cooler. Discontinue practice. Cool potentially hazardous food 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 containers, separating food into smaller portions, or using an ice bath and stirring frequently. Correct today. CALCODE DESCRIPTION:All potentially hazardous food shall be RAPIDLY cooled from 135#F to 70#F, within 2 hours, and then from 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 portions;adding ice as an ingredient;using an ice bath, stirring frequently;using rapid cooling equipment;or using containers that facilitate heat transfer. (114002, 114002.1) FA0019124 PR0528310 SCO01 02/22/2024 EHD 16-23 Rev.09/16/2020 Page 1 of 4 Food Program OIR 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD