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r I �,r Environmental Health Department <br /> SANJOAQUCUfT I� <br /> Greotness grows here Time In: 12-04 p <br /> Time Out: 1:22 om <br /> Food Program Official Inspection Report <br /> Name of Facility: SAHUAYO MEAT MARKET AND DELI Date: 12/08/2022 <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: ROUTINE INSPECTION -Operating Permit <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 /> #4 Employee Eating,Tasting, Drinking or Tobacco Use <br /> OBSERVATIONS:Observed an employee's partially eaten gelatin cup inside the dessert retail cooler. Observed an <br /> employee's beverage cup on top of the prep cooler at the meat department. Discontinue practice. Store personal food items <br /> away from retail food areas at a designated location. Correct today. <br /> CALCODE DESCRIPTION:No employees shall eat, drink, or smoke in any work area. (113977) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The three walk-in coolers at the facility were observed at temperatures ranging from 43-47 F.Adjust <br /> units to maintain 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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:A sanitizing solution bucket was not observed at the bakery. Provide chlorine concentration between 100 <br /> -200 Parts Per Million (PPM)or quat concentration between 200-400 Parts Per Million (PPM)in each department for <br /> proper sanitation of all food preparation and contact surfaces. Correct today. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) <br /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:The maximum hot water temperature at the facility was 107 F.Adjust hot water heater to maintain 120 F <br /> minimum. Correct today. <br /> CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. <br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> FA0002916 PRO163319 SCO01 12/08/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 4 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 />