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IOQUEnvironmental Health Department <br /> r COUNTY <br /> yreotness grows here, Timeln: 11212 <br /> Time Out: 1:53 om <br /> Food Program Official Inspection Report <br /> Name of Facility: IHOP#1708 Date: 02/12/2018 <br /> Address: 3120 NAGLEE RD, TRACY 95304 <br /> Owner/Operator: SEVENTEEN O EIGHT COMPANY Telephone: (209)839-8701 <br /> Program Element: 1626-RESTAURANT/BAR 101 +SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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 <br /> OBSERVATIONS:The 2 door Hoshizaki is 44F,the 2 door salad prep is 44F and the sour cream is 45F. Maintain <br /> refrigeration units and cold food at 41 F or below. Correct 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 /> #41 Plumbing Maintained;Approved Back Flow Device <br /> OBSERVATIONS:Some of the hand sinks in the kitchen are 140F+ (touchless).Adjust these faucets to the range of 100F <br /> (minimum)to 108F(maximum). Correct today. <br /> Corrected on site. <br /> CALCODE DESCRIPTION:The potable water supply shall be protected with a backflow or back siphonage protection device,as required <br /> by applicable plumbing codes. (114192)All plumbing and plumbing fixtures shall be installed in compliance with local plumbing <br /> ordinances,shall be maintained so as to prevent any contamination,and shall be kept clean,fully operative,and in good repair. Any hose <br /> used for conveying potable water shall be of approved materials,labeled,properly stored,and used for no other purpose. (114171, <br /> 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Alex Villasenor Expiration Date:September 22,2020 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 146°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 140°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> walk-in--39.00°F sour cream--45.00°F <br /> sausage--hot hold--135.00°F Hoshizaki prep--40.00°F <br /> restroom sinks--120.00°F 2 door Hobart--44.00°F <br /> 2 door salad prep--44.00°F soup--153.00°F <br /> gravy--135.00°F door Hoshizaki--41.00°F <br /> kitchen and wait station hand sinks--140.00°F <br /> FA0007363 PRO506353 SCO01 02/12/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />