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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> Crearrie3S grows here, Time In: 10.10 am <br /> Time Out: 11:30 am <br /> Food Program Official Inspection Report <br /> Name of Facility: CARNICERIA ROSITA Date: 09/18/2019 <br /> Address: 2354 EAST ST, TRACY 95376 <br /> Owner/Operator: I & M MARKET CORPORATION Telephone: (209)740-9038 <br /> Program Element: 1619-RETAIL MKT>1000 SQ FT(=/>2 DEPTS) <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 10/09/2019 <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 /> #6 Handwashing Facilities Supplied and Accessible MAJOR <br /> OBSERVATIONS:The hand sink in the kitchen is not accessible(cart and buckets in front). Keep the hand sink accessible <br /> at all times. Correct today. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(0) <br /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:The carnitas at hot hold are 106-115F. Maintain hot food at 135F or above at all times. Correct today. <br /> The 1 door True (at the register-cake,jello, etc.)is 49F. Reduce the temperature to 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 /> #10 Cooking Time and Temperatures MAJOR <br /> OBSERVATIONS:Observed a tray of chicken that was 125-140F. Per employee, it was partially cooked and was returned <br /> to the oven. Thoroughly cook food to 165F-no partial cooking. Correct today. <br /> CALCODE DESCRIPTION:Comminuted meat,raw eggs,or any food containing comminuted meat or raw eggs,shall be heated to 155#F <br /> for 15 seconds. Single pieces of meat and eggs for immediate service shall be heated to 145#F for 15 seconds. Poultry,comminuted <br /> poultry,stuffed fish/meat/poultry shall be heated to 165#F. Other temperature requirements may apply. (114004, 114008, 114010) <br /> #23 Rodents, Insects or Animals Inside Facility <br /> OBSERVATIONS:Facility has numerous flies.Take immediate action to rid facility of flies. Use only commercial grade/ <br /> food safe insecticides. <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 /> FA0019857 PR0530486 SCO01 09/18/2019 <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 />