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r I �,r Environmental Health Department SANJOAQUCUfT I� Greotne55 grows here Timeln: 9-15am Time Out: 10:25 am Food Program Official Inspection Report Name of Facility: ROSSETTI'S CORNER Date: 02/08/2022 Address: 25411 E LONE TREE RD, ESCALON 95320 Owner/Operator: NWBBBH GROCERY&FOOD MARKET LLC Telephone: Program Element: 1624-RESTAURANT/BAR 21-50 SEATS Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 02/22/2022 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:Cooked beans in big container, stored in the 2 D cooler at the back of the facility, has temp between 51 F -61 F. Food is cooked yesterday. Provide 41 F or below today. Person in charge voluntarily discarded the food. 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)) #9 Cooling Methods MAJOR OBSERVATIONS:Cooked beans is stored in the 2 D cooler at the back of the facility, in big container. Stop this practice immediately. Cooked food shall be divided in shallow containers to be rapidly cooled to 41 F in one of the cooling units or adopt any of the other approved cooling methods mentioned in the paragraph below. 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:Valid Food handler card is not available on site. Provide valid food handler card on site in 1 week. 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:Sanitizer bucket is not set up yet. Set up sanitizer bucket with chlorine 100 ppm or more or with QUAT 200 ppm or more today. Corrected on site. Chlorine concentration now is 100 ppm. Repeated violation. 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) FA0000015 PRO161625 SCO01 02/08/2022 EHD 16-23 Rev.09/16/2020 Page 1 of 5 Food Program OR 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD