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SANJOAQUI Environmental Health Department <br /> ,n L. x C O U T Time In: 2-50 pm <br /> € Time Out: 4:00 om <br /> c,Foa�'`r Erectness grows Frere, <br /> Food Program Service Request Inspection Report <br /> Name of Facility: LA PERLA Date: 08/08/2022 <br /> Address: 4337 E MAIN ST , STOCKTON 95215 <br /> Requestor: KULWANT SINGH KHAIRA, LA PERLA Telephone: (209)207-1803 <br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0084791 <br /> Inspection Type: 061 -CONSULTATION <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 pipe underneath the hand sink in the hot food service area has a leak. Employees are using 3-comp <br /> during repair. Repair sink to ensure proper hand washing. Correct prior to permit issuance. <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(17) <br /> #7 Hot and Cold Holding Temperatures Major <br /> OBSERVATIONS:The 3-door dairy cooler in front of the meat department was 49 F.The open air produce cooler was 54 F. <br /> Adjust units to maintain 41 F or less for cold storage. Correct today. <br /> ------------------------ <br /> The refried beans in the hot food department were 118 F. Per employee, they are placed on two hot-hold containers to <br /> prevent from burning. Other food temperatures on the steam table were at proper hot-holding temperatures. Provide 135 F <br /> minimum for the refried beans. 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 /> #13 Food Contamination and Adulteration Major <br /> OBSERVATIONS: Inside the meat department's walk-in cooler, observed improperly wrapped raw red meat that was stored <br /> on a shelf and on top of a bulk container and leaking blood onto floor. Store raw beef on lowest shelf of shelving unit <br /> enclosed with lid or cover with plastic wrap to prevent leakage. Clean blood spillage to prevent contamination and maintain <br /> clean as needed. <br /> CALCODE DESCRIPTION:Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it <br /> impure or injurious to health. No food containing artificial trans-fat,including oil, shortening,or margarine containing trans-fat may be <br /> stored, distributed,or served by, or used in the preparation of any food within a food facility(113967, 113976, 113980, 113988, 113990, <br /> 114035, 114254(c), 114254.3, 114377) <br /> FA0019124 SR0084791 SC061 08/08/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 3 Food Program Service Request Inspection Report <br />