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SAN J O A Q U I Environmental Health Department
<br /> Food Program Official Inspection Report
<br /> Facility Name and Address: SAHUAYO MEAT MARKET AND DELI, 944 E WATERLOO RD, STOCKTON 95205
<br /> #32 Food Properly Labeled and Honestly Presented
<br /> OBSERVATIONS:Observed gelatin prepackaged in cups without individual labels. Label each container with the following
<br /> information:
<br /> 1. Common name of the food.
<br /> 2. Quantity
<br /> 3. Name and Address of Business
<br /> Correct today.
<br /> CALCODE DESCRIPTION:Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another
<br /> food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. Food facilities
<br /> with 19 or more chains in the state shall disclose nutritional information. (114087, 114089, 114089.1(a, b), 114090, 114093.1, 114094)
<br /> #35 Equipment/Utensils Approved and in Good Repair
<br /> OBSERVATIONS:Observed mildew forming on the deflector panel inside the ice machine. Clean and sanitize the deflector
<br /> panel today.
<br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment
<br /> shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5,
<br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182)
<br /> #38 Approved/Sufficient Ventilation and Lighting
<br /> OBSERVATIONS:The light bulb inside the dry storage room is out. Replace today.
<br /> CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases,heat,grease, vapors and smoke and be approved by
<br /> the local building department. Canopy-type hoods shall extend 6"beyond all cooking equipment.All areas shall have sufficient ventilation
<br /> to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window,an air shaft, or a
<br /> light-switch activated exhaust fan,consistent with local building codes. (114149, 114149.1)Adequate lighting shall be provided in all areas
<br /> to facilitate cleaning and inspection.Light fixtures in areas where open food is stored,served,prepared,and where utensils are washed
<br /> shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
<br /> #40 Proper Use and Storage of Wiping Cloths
<br /> OBSERVATIONS:Observed an unclean wiping cloth on the prep table at the bakery department. Used wiping cloths
<br /> contain unhealthy levels of bacteria and can potentially cross-contaminate food items when placed on food contact surfaces.
<br /> Discontinue practice today. Store wiping cloths that are still in use inside a bucket containing sanitizing solution at 100-200
<br /> PPM chlorine or 200-400 PPM quat. Place unsanitary wiping cloths that are no longer in use inside the dirty linen bag.
<br /> Correct today.
<br /> CALCODE DESCRIPTION:Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food
<br /> shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e))
<br /> FA0002916 PRO163319 SCO01 12/08/2022
<br /> EHD 16-23 Rev.09/16/2020 Page 2 of 4 Food Program OIR
<br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD
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