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S ` ` , J O A Q U I N Environmental Health Department
<br /> C0U "ATY
<br /> Food Program Official Inspection Report
<br /> Facility Name and Address: LA PALOMA MEAT MARKET, 5 E SONORA ST, STOCKTON 95203
<br /> #23 Rodents, Insects or Animals Inside Facility
<br /> OBSERVATIONS:Saw lots of rodent droppings on floors at several locations(small amount under/behind shelve in kitchen,
<br /> on shelve with gatorade and on floors at back rooms, ect). Saw dead roaches on floors underneath meat/food case, on
<br /> other areas, and stuck to traps at retail. Saw a dead mouse at side room close to exit door.All vermin evidence shall be
<br /> removed and surfaces sanitized. Replace traps Facility shall be pest free at all times
<br /> CALCODE DESCRIPTION:Each food facility shall be kept free of vermin:rodents(rats,mice), cockroaches,flies.(114259.1, 114259.4,
<br /> 114259.5)
<br /> #27 Food Protected from Contamination
<br /> OBSERVATIONS:There are open bags and food boxes at side dry storage (salt/spices).All food from open containers
<br /> shall be protected from cross contamination. Store in sealed containers and label them.
<br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a,b, c,of, t), 113986, 114060,
<br /> 114067(a, d,e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c))
<br /> #33 Nonfood Contact Surfaces Clean
<br /> OBSERVATIONS:The following surfaces are not clean. Clean and sanitize:
<br /> 1. Large metal trays in kitchen
<br /> 2. Kitchen shelves
<br /> 3. Interior of large metal cabinet in kitchen with utensils(remove everything and detail clean everything).
<br /> 4. Kitchen sinks
<br /> 5. Interior/exterior of meat and food cases
<br /> 6. Floor sinks
<br /> 7. Counter fan at small meat cutting room
<br /> 8.All of the shelves at main meat cutting/slicing area
<br /> 9.All shelves at retail
<br /> 10. Equipment at side room used as storage for old equipment from bakery(were large mixer is located)
<br /> 11. Equipment at old bakery room (there is a greasy griddle in here). Clean all unsanitary surfaces.
<br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
<br /> #35 Equipment/Utensils Approved and in Good Repair
<br /> OBSERVATIONS:All food grinding/slicing/cutting equipment are unsanitary. Immediately after using, detail clean and
<br /> sanitize all food contact surfaces.
<br /> Containers in kitchen with spices are dirty/sticky.All bins shall be washed/sanitized and relabeled.
<br /> Walk in cooler is not clean. Clean entire unit. Do not forget to clean fan guards.
<br /> Hood/filters are not clean. Clean weekly.
<br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment
<br /> shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5,
<br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182)
<br /> FA0002745 PRO160719 SCO01 09/16/2019
<br /> EHD 16-23 Rev.06/30/15 Page 2 of 4 Food Program OIR
<br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com
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