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SA NUJ OAHU I N Environmental Health Department L■ COUNT Y-- c/ `p' Greorne5S grows hey,. Time In: 10.45 am Time Out: 12:45 pm Food Program Official Inspection Report Name of Facility: CLEMENTS RIDGE PRODUCE Date: 05/22/2019 Address: 23363 HWY 88 , CLEMENTS 95227 Owner/Operator: MCQUEEN,JEANETTE M&MICHAEL Telephone: (209)759-3850 Program Element: 1614-FOOD EST>1001 SQ FT W/O SEATING Inspection Type: ROUTINE INSPECTION -Operating Permit VIOLATIONS AND CORRECTIVE ACTIONS 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; 113700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health and have the potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of the food facility. #9 Cooling Methods MAJOR OBSERVATIONS: I observe big container of chili sauce in walk in cooler.As per manager,they prepared it yesterday, left it at room temp to cool then they placed the big container in the walk in cooler after.Temperature of the central portion of the food in the big container is at 72F. Stop this practice immediately and start today using a proper cooling method as mentioned below that I coached the owner upon. I observed the owner voluntarily discarding the chili sauce. CALCODE DESCRIPTION:All potentially hazardous food shall be RAPIDLY cooled from 135#F to 70#F, within 2 hours, and then from 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 portions;adding ice as an ingredient;using an ice bath,stirring frequently;using rapid cooling equipment;or using containers that facilitate heat transfer. (114002, 114002.1) #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR OBSERVATIONS:Dish washer chlorine is Oppm. Provide chlorine 50 ppm today. Corrected by using the 3 comp sink to wash, rinse and sanitize using chlorine 100 ppm or QUAT 200 ppm till dish washer repair. CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) #1 Demonstration of Knowledge OBSERVATIONS:All employees don't have food handler cards. Provide food handler cards in 30 days. CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, 2011 shall obtain a Food Handler Card within 30 days(113948). #7 Hot and Cold Holding Temperatures OBSERVATIONS:3 D True cooler and walk in cooler have temp 43F and 45F respectively. Provide 41 F or below today. CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) FA0017584 PR0526023 SCO01 05/22/2019 EHD 16-23 Rev.06/30/15 Page 1 of 4 Food Program OR 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com