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Environmental Health Department <br />Time In: <br />11:15 am <br /> 9:55 am <br />Time Out: <br />Program Element: 1619 - RETAIL MKT >1000 SQ FT (=/>2 DEPTS) <br />Telephone: (209) 740-9038 Owner/Operator: I & M MARKET CORPORATION <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 2354 EAST ST, TRACY 95376 <br />Date: 07/25/2018Name of Facility: CARNICERIA ROSITA <br />Reinspection on or after: 08/08/2018 <br />Food Program Official Inspection Report <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 /> #15 Food from Approved Source MAJOR <br />OBSERVATIONS: Observed a display case of carne seca at the meat counter. Per Owner, the carne seca is made here. <br />Discontinue the manufacture, display and sale of carne seca until a license from the CDFA is obtained. <br />Display case and carne seca was removed from customer view. <br />CALCODE DESCRIPTION: All food shall be obtained from an approved source. (113980, 113982, 114021-114031, 114035, 114041) <br /> #5 Hands Clean/Properly Washed/Proper Glove Use <br />OBSERVATIONS: Observed hands being washed at the meat department 3 comp sink. Hand washing shall occur at the <br />hand sinks. Correct today. <br />CALCODE DESCRIPTION: Employees are required to wash their hands: before beginning work before handling food / equipment / <br />utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready <br />to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, <br />113961, 113968, 113973 (b-f)) <br /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: The produce walk-in cooler is 48F and the large walk-in cooler is 44F. Maintain units at 41F or below. <br />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 /> #26 Approved Thawing Methods <br />OBSERVATIONS: Observed improper thawing of meat in a black bus tub and standing water. Properly thaw food using one <br />of the four methods listed below in the CALCODE description. Correct today. <br />CALCODE DESCRIPTION: Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity <br />to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1) <br />Page 1 of 4EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0019857 PR0530486 SC001 07/25/2018 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com