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SANOAQU I N Environmental Health Department <br /> COUNTS IY <br /> Creorrie3S grows here. Time In: 9:43 am <br /> Time Out: 10:50 am <br /> Food Program Complaint Inspection Report <br /> Name of Facility: CARNICERIA ROSITA Date: 03/13/2019 <br /> Address: 2354 EAST ST, TRACY 95376 <br /> Owner/Operator: I & M MARKET CORPORATION Telephone: (209)879-9756 <br /> Program Element: 1600-FOOD PROGRAM Complaint#: C00049205 <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> C00049205 states: "COMPLAINANT ALLEGES CHORIZO SMELLS AND LOOKS ROTTEN. COMPLAINANT INFORMED <br /> STAFF OF THE ISSUE AND THEY ALLEGEDLY DID NOTHING ABOUT IT. COMPLAINANT IS WORRIED THAT THEY <br /> WILL CONTINUE TO SELL SPOILED CHORIZO TO THE PUBLIC." <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> fresh chorizo in meat display--41.00°F cooked dried chorizo 205.00°F <br /> dry chorizo-meat case--41.00°F cooked fresh chorizo--177.00°F <br /> walk-in cooler-large--41.00°F meat walk-in cooler--39.00°F <br /> NOTES <br /> Owner is on site and is aware of the complaint. <br /> Facility makes fresh chorizo and dried chorizo. Chorizo is made by coursely grinding pork bellies. The meat then goes through <br /> a second grind and the adobo(seasonings, spices, marinade)is added.Then the mixture goes through a third grind to make <br /> sure all of the meat is seasoned. The mixture is then put into the casing and moved to the walk-in cooler.The dried chorizo is <br /> hung on a PVC pipe in the walk-in cooler for two to two and a half days to dry. <br /> Facility makes chorizo every week to every week and a half. Per owner,the chorizo in the meat display case was made a <br /> week to a week and a half ago. There is no chorizo drying in the walk-in cooler this date. <br /> Chorizo in the meat display is at proper cold holding temperature this date. The walk-in cooler temperatures are proper this <br /> date. <br /> Corrective action: if a facility makes dry chorizo,the facility must have a valid license from the California Department of Food <br /> and Agriculture(CDFA)Meat, Poultry and Egg Safety Branch (916)900-5004. <br /> Immediately discontinue making the dry chorizo. Contact CDFA for requirements for the appropriate license. <br /> Unable to verify if the chorizo is rotten/did not sense an off-odor this date. <br /> FA0019857 C00049205 SCO04 03/13/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program Complaint Inspection Report <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />