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S A K J OA Q U I N Environmental Health Department COUNTY G7reotness grows het Timeln: 1-15pm Time Out: 2:33 om Food Program Official Inspection Report Name of Facility: COLLEGEVILLE MARKET&CAFE Date: 08/07/2023 Address: 13521 E MARIPOSA RD, STOCKTON 95215 Owner/Operator: LUKOSE,J/MATTHEW,P/PHILIP,J Telephone: (209)465-7320 Program Element: 1619-RETAIL MKT>1000 SQ FT(=/>2 DEPTS) Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 08/29/2023 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. #9 Cooling Methods MAJOR OBSERVATIONS:Observed beans that were improperly cooled in a large pot inside the market/cafe walk-in cooler. Discontinue practice. Cool potentially hazardous food from 135 F to 70 F within 2 hours, and then from 70 F to 41 F within 4 hours by separating food into shallow containers, separating food into smaller portions, or using an ice bath and stirring frequently. Corrected on site. 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) #1 Demonstration of Knowledge OBSERVATIONS:The food manager and food handler certificates are lacking. One person is required to have a food manager certification. Subway employees are required to obtain the 3-year Food Handler Certification within 30 days from date of hire. Obtain certificates and maintain copies on site. Provide a copy of the food manager 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). #7 Hot and Cold Holding Temperatures OBSERVATIONS:The 2-door cooler at Subway's front service area was observed at 45 F. Sliced tomatoes in this cooler were removed to place in prep line cooler with temperature at 44 F. Decrease temperature on this unit to maintain food items at 41 F or below. Correct today. ------------------------------------------------------ Observed nacho cheese at 122 F, burritos at 124 F, and tamales at 130 F in the hot holding equipment at the market/cafe self-serve area. Remove food items and reheat food items so that all parts of the food reach a temperature of at least 165°F for 15 seconds and then return to hot holding units and maintain at 135 F or higher. Food items that have been below 135 F for longer than four hours will need to be discarded. Correct immediately. 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)) FA0001457 PRO161453 SCO01 08/07/2023 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