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Environmental Health Department <br />Time In: <br /> 2:00 pm <br />12:22 pm <br />Time Out: <br />Program Element: 1617 - RETAIL MARKET > 1000 SQ FT W / FOOD PREP <br />Telephone: (567) 217-1364 Owner/Operator: BAJWA, SURINDER SINGH <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 18830 E HWY 88 , CLEMENTS 95227 <br />Date: 04/05/2023Name of Facility: CLEMENTS COUNTRY MARKET <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 air temp at market display warmer was 128 F, the tri tip was 127 F and the rotisserie chicken was <br />122 F. Per employee the chicken was made yesterday and kept in the warmer after which it was cooled and placed in the <br />walk-in and then reheated in the microwave at around 8:30 AM this morning and placed in the warmer. The tri tip was <br />cooked around 10:30 AM today and placed in warmer. Maintain 135 F or above when hot holding PHFs. Corrected on site, <br />chicken and tri tip were discarded. <br />The 2 D Turbo Air reach-in was 43 F. Provide 41 F or below 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 MAJOR <br />OBSERVATIONS: The sanitizer bucket did not have any sanitizer in it, the sanitizer dispenser was not dispensing any <br />sanitizer. The sanitizer bottle was almost empty so it was replaced. After running the dispenser with the new bottle it did not <br />produce 200 ppm quat sanitizing solution. Manually mix sanitizing solution and provide 200 ppm quat minimum until <br />dispenser is serviced. Corrected on site, sanitizer bucket was 300 ppm quat. <br />CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(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 /> #32 Food Properly Labeled and Honestly Presented <br />OBSERVATIONS: Observed grab and go sandwiches, deviled eggs, tri tip, and rotisserie chicken. Label only have name <br />and weight on them. Provide complete labels for grab and go items that include the common, name of the product, <br />ingredients if more than one listed by predominance of weight, weight of product, and name and address of facility where it <br />was made. Provide complete labels on each grab and go item or at point of service 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 />Page 1 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0006549 PR0505118 SC001 04/05/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD