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Environmental Health Department <br />Time In: <br /> 1:30 pm <br />12:00 pm <br />Time Out: <br />Program Element: 1614 - FOOD EST>1001 SQ FT W/O SEATING <br />Telephone: Owner/Operator: KHANSHSLI, STEVE <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 21850 E LIBERTY RD, CLEMENTS 95227 <br />Date: 02/15/2023Name of Facility: 88 MARKET & GRILL <br />Food Program Official Inspection Report <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br />OBSERVATIONS: The Delight French Vanilla Creamer was 55 F at the dispenser. Provide 41 F or below when cold holding <br />PHFs. Corrected on site, the french vanilla was removed from sale. <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 /> #1 Demonstration of Knowledge <br />OBSERVATIONS: Food manager certificate and food handler cards were not available during the inspection. <br />Email food manager certificate and food handler cards for employees to dafonskaia@sjgov.org within 1 week and maintain <br />records on site. <br />CALCODE DESCRIPTION: All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br />assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an <br />employee who has passed an approved food safety certification examination. (113947-113947.1) Any food handler hired after June 1, <br />2011 shall obtain a Food Handler Card within 30 days (113948). <br /> #8 Use of Time as a Public Health Control <br />OBSERVATIONS: Per manager the food items in the display warmer in the market have a 3-4 hour hold time, the surface <br />temp of the cheese burger was 120 F the air temp in the warmer was 132 F. Per manager the food items were placed in the <br />warmer around 10 AM, no records/documentation was available during the inspection. Maintain records/documentation <br />when time is used as the public health control and do not exceed 4 hour max hold time. Correct today and email evidence of <br />correction to dafonskaia@sjgov.org <br />CALCODE DESCRIPTION: When time only, rather than time and temperature is used as a public health control, records and <br />documentation must be maintained (114000) <br />Page 1 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0000267 PR0161863 SC001 02/15/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD