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r I �,r Environmental Health Department <br /> SANJOAQUCUfT I� <br /> Erectness grows here Time In: 1.30 pm <br /> Time Out: 2:12 om <br /> Food Program Official Inspection Report <br /> Name of Facility: SAHUAYO MEAT MARKET AND DELI Date: 01/12/2022 <br /> Address: 944 E WATERLOO RD, STOCKTON 95205 <br /> Owner/Operator: BUENROSTRO, EDUARDO Telephone: (209)941-4018 <br /> Program Element: 1619-RETAIL MKT>1000 SQ FT(=/>2 DEPTS) <br /> Inspection Type: INSPECTION/REINSPECTION (Chargeable) <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 /> #9 Cooling Methods MAJOR <br /> OBSERVATIONS:Observed facility was cooling stew in a large pot on the floor inside the walk-in cooler. Cool potentially <br /> hazardous food from 135 F to 70 F within 2 hours, and then from 70 F to 41 F within 4 hours by separating food into shallow <br /> containers, separating food into smaller portions, or using an ice bath and stirring frequently. Discontinue this practice <br /> immediately. <br /> Corrected on Site. <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:The the wall-mounted hand soap dispenser was empty. Soap was available at the hand washing station, <br /> but not inside a pump-style soap dispenser. Maintain the soap dispenser stocked at all times to ensure proper hand <br /> washing. 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(17) <br /> #26 Approved Thawing Methods <br /> OBSERVATIONS:Four boxes of frozen meat were observed on the prep sink for thawing at room temperature. Thaw food <br /> items under refrigeration, completely submerged under cold running water, or in the microwave oven during the cooking <br /> process. 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 /> FA0002916 PRO163319 SC333 01/12/2022 <br /> EHD 16-23 Rev.09/16/2020 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.sjgov.org/EHD <br />