Laserfiche WebLink
SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNT Y-- <br /> c/ `p' Greotrless grows her,. Time In: 10.25 am <br /> Time Out: 11:46 am <br /> Food Program Official Inspection Report <br /> Name of Facility: ACAMBARO MEAT MARKET Date: 03/20/2019 <br /> Address: 320 S EL DORADO ST, STOCKTON 95203 <br /> Owner/Operator: ORTEGA,ANTONIO& FRANCISCO Telephone: (209)547-1785 <br /> Program Element: 1619-RETAIL MKT>1000 SQ FT(=/>2 DEPTS) <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 04/03/2019 <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 <br /> OBSERVATIONS:The raw meat cooler was tempted at 43F. Keep and maintain the temperature for potentially hazardous <br /> foods at 41 F or below. 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 /> #9 Cooling Methods <br /> OBSERVATIONS:Observed meat being cooled outside of refrigeration. Rapidly cool meat from 135F-70F within 2 hours <br /> and then from 70F to 41 F within a total of 4 hours. Discontinue practice and cool meat properly with shallow containers. <br /> CALCODE DESCRIPTION:All potentially hazardous food shall be RAPIDLY cooled from 135#F to 70#F, within 2 hours, and then from <br /> 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 <br /> portions;adding ice as an ingredient;using an ice bath,stirring frequently;using rapid cooling equipment;or using containers that <br /> facilitate heat transfer. (114002, 114002.1) <br /> #27 Food Protected from Contamination <br /> OBSERVATIONS:Observed food being left open without covers and on the ground in the walk in cooler and freezer. Keep <br /> all food 6"off of the ground nd covered with lids or plastic covering. Correct today. <br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a, b, c,d, 0, 113986, 114060, <br /> 114067(a, d, e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c)) <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Observed wiping clothes being stored on counter tops and not inside of sanitizer buckets. Keep and <br /> maintain wiping clothes inside of sanitizer buckets when not in use. Correct today. <br /> CALCODE DESCRIPTION: Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) <br /> FA0001781 PRO160974 SCO01 03/20/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 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 />