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SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNTY <br /> ^ r1 `p' Greotrless grows here, Time In: 1040 am <br /> Time Out: 12:15 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: LOS ALTENOS MARKET Date: 04/24/2019 <br /> Address: 1602 E MAIN ST, ESCALON 95320 <br /> Owner/Operator: GONZALEZ, JOSE, LIDIA&JUAN Telephone: (818)612-7621 <br /> Program Element: 1619-RETAIL MKT>1000 SQ FT(=/>2 DEPTS) <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 05/08/2019 <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 MAJOR <br /> OBSERVATIONS:The Silver King cooler on top of the meat case was at 52F. Reduce to 41 F or below today. <br /> *A work order has already been placed* <br /> The sour cream and cheese in the Silver King cooler were 49F. Lower to 41 F or below. <br /> *These were moved to meat case cooler* <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:The paper towel dispenser in the owner's restroom is empty. Refill immediately. <br /> *Practice double washing (wash in restroom and again in the kitchen/meat dept)* <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(f)) <br /> #9 Cooling Methods <br /> OBSERVATIONS:The beans in the walk in cooler were cooling in a large pot. Use smaller containers or shallow pans so <br /> foods can cool QUICKLY. Correct today. <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 /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:The fan covers in the walk in cooler(meat dept)are dusty. Clean today. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> FA0018097 PR0526730 SCO01 04/24/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 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 />