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�...Q .. P San Joaquin County <br /> y� Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> �..• �P Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> '9Gl P Oftt� <br /> Food Program Official Inspection Report <br /> Facility Name and Address: PENAS MEAT MARKET#1, 123 E JAMESTOWN ST, STOCKTON 95207 <br /> #42 Disposal of Garbage and Refuse <br /> OBSERVATIONS:Buckets of grease in backroom by metal door, 30 gallon-container of trash and cardboards by Walk In <br /> and caniceria. Dispose in 2 days. <br /> CAL CODE DESCRIPTION:All food waste and rubbish shall be kept in leakproof and rodent proof containers. Containers shall be <br /> covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior <br /> premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, <br /> 114245.4, 114245.5, 114245.6, 114245.7, 114245.8) <br /> #45 Floors,Walls,Ceilings; Clean and Maintained <br /> OBSERVATIONS:Food debris on floor in kitchen,on floor meat debris by 20D Display and 3-comp sink at caniceria,trash <br /> and build up in all 3 floor drains by caniceria and in backroom for the meat Walk In condensation liquid release. Clean in 2 <br /> weeks. <br /> CALCODE DESCRIPTION: The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth,durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 3-comp- carniceria-- 122.00°F refried beats--steam table--181.00°F <br /> 3-comp- kitchen--122.00°F Meat Walk IN--backroom--47.00°F <br /> 20D Meat Display left--carniceria -40.00°F RR--108.00°F <br /> Walk In--38.00°F 20D Meat Display right--carniceria--41.00°F <br /> soup--steam table--189.00°F 1 D cooler/reach in--kitchen--35.00°F <br /> 20D Meat Display middle--carniceria--40.00°F 2-comp prep(w/hose but has air gap to floor drain) -carniceria <br /> 122.00°F <br /> HW--kitchen--108.00°F salsa--1 D cooler/reach in--41.00°F <br /> Ham--1 D cooler/reach in--39.00°F <br /> NOTES <br /> Sanitizer bucket: Apprx 400 ppm or more chlorine. <br /> OIR emailed to penasmercado@sbcglobal.net <br /> FA0001279 PRO160944 SCO01 09/20/2016 <br /> EHD 16-23 Rev.06/30/15 Page 3 of 4 Food Program OIR <br />