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S A K J OA Q U I N Environmental Health Department COUNTY— Greotness grows hers Time In: 1.43 pm Time Out: 2:50 om Food Program Official Inspection Report Name of Facility: BIG VALLEY SUPERMARKET Date: 08/02/2023 Address: 2053 MARIPOSA RD, STOCKTON 95205 Owner/Operator: BIG VALLEY SUPERMARKET Telephone: Program Element: 1618-RETAIL MKT>2000 SQ FT (PREPKGD/LTD PREP) Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 08/09/2023 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. #7 Hot and Cold Holding Temperatures MAJOR OBSERVATIONS:The produce open air cooler was observed at 58 F. Salad kits and fresh fruit juices were observed at temperature between 58 F and 68 F. Potentially hazardous foods(PHFs)held longer than four hours outside of cold holding temperature 41 F shall be discarded. Discard all salad kits and fruit juices. Decrease/repair unit to maintain food item temperatures at 41 F minimum. Correct today. -------------------------------------------------------- The temperature inside the meat walk-in cooler was observed at 43 F. Decrease temperature on unit to maintain meat and other food items at 41 F or below. Correct today. -------------------------------------------------------- The left section of the open air produce cooler was observed at 49 F. Decrease temperature to 41 F or below. Correct 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)) #1 Demonstration of Knowledge OBSERVATIONS:A food manager's certificate was not available during the inspection. Provide a copy of the food manager's certificate to cmuro@sjgov.org within 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). #14 Food Contact Surfaces Sanitized or Warewashing Sanitization OBSERVATIONS:A sanitizing solution bucket with wiping cloths was not set up at the meat department. Provide a bucket with sanitizing solution of either chlorine 100-200 Parts Per Million (PPM), or quaternary ammonia(quats)200-400 Parts Per Million (PPM)for proper sanitation of all food preparation and contact surfaces. Correct today. ----------------------------------------------------- Sanitizing test strips were not available at the facility. Obtain sanitizing test strips for proper sanitation of all food contact surfaces and kitchenware. Correct within seven days. 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) FA0001413 PRO161579 SCO01 08/02/2023 EHD 16-23 Rev.09/16/2020 Page 1 of 4 Food Program OIR 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD