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S A N _J OAQ I I I N Environmental Health Department <br /> CC)L)NT Y IV Time In: 9:30 am <br /> Time Out: 10:05 am <br /> `��,F❑ Greotness grows here, <br /> Food Program Service Request Inspection Report <br /> Name of Facility: LA CARNICERIA MEAT MARKET Date: 06/25/2019 <br /> Address: 905 W YOSEMITE AVE , MANTECA 95337 <br /> Requestor: ERIC O MARAVILLA, LA CARNICERIA MEAT MARKET Telephone: (209)426-8452 <br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0080768 <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:One person shall possess the 5 year Food Safety Certificate. Provide copy to ssangalang@sjgov.org <br /> within 60 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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The middle meat case is at 45F and the right meat case is at 46F. Lower temperature to 41 F or below. <br /> Correct before opening. <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 /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Obtain chlorine test strips before opening. Sanitize at 100 ppm chlorine. <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (I 14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: needed Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 130°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 108°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> meat case--left--41.00°F meat case middle--45.00°F <br /> walk in--40.00°F meat case right--46.00°F <br /> FA0007508 SR0080768 SC061 06/25/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program Service Request Inspection Report <br />