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SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNT Y-- <br /> c/ `p Greorne5S grows her,. Timeln: 1-00pm <br /> Time Out: 2:30 om <br /> Food Program Official Inspection Report <br /> Name of Facility: LA PALOMA MEAT MARKET Date: 09/16/2019 <br /> Address: 5 E SONORA ST, STOCKTON 95203 <br /> Owner/Operator: PONCE, EMILIO Telephone: (209)323-8668 <br /> Program Element: 1617-RETAIL MARKET> 1000 SQ FT W/FOOD PREP <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 10/08/2019 <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:Rice and beans in kitchen are not hot enough.All potentially hazardous foods shall be kept at 135 F or <br /> higher at all times. <br /> Saw containers with raw meat at small room next to grinder. Meat is not cold enough at 67 F. Diligent food preparation shall <br /> take place within 2 hours. <br /> Walk in is not cold enough at 49 F.Adjust to 41 F or lower, immediately. <br /> Saw a lot of meat boxes at room temperature. Owner stated that they were just delivered at round noon.When food is <br /> delivered, it shall be immediately stored at adequate temperature. <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Kitchen's hand sink lacks paper towels. Provide at all times. <br /> Rest room lacks liquid soap. It has soap bars. Remove bars. Provide liquid soap. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:Saw a bloody towel. Several surfaces are bloody.All towels and food contact surfaces shall be sanitized <br /> frequently. Store towels with 100 ppm chlorine and change solution often. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) <br /> FA0002745 PRO160719 SCO01 09/16/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 4 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />