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SAN J O A Q U I N Environmental Health Department <br /> COUNTY <br /> :. <br /> „F�.,,:• <br /> Time <br /> Greotness grows here. TimeeOut: <br /> : 111:30 am <br /> 1:30 am <br /> Food Program Official Inspection Report <br /> Name of Facility: WENDYS#20 (CLOVER) Date: 09/07/2018 <br /> Address: 725 W CLOVER RD, TRACY 95376 <br /> Owner/Operator: WENDYS OF THE PACIFIC Telephone: (209)577-6690 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 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 /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:The corner of the wall near the storage room and the ceiling above the ice maker is coming loose. <br /> Repair so it is smooth and cleanable by 1 week.The paint is peeling near the exhaust hood above the french fryer. Scrape <br /> the loose paint off and repaint by 1 week. <br /> CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Richard Rallios Expiration Date:January 29,2023 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 135°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> prep ref--near cook top--41.00°F frosty mix--34.00°F <br /> prep ref--near front counter--37.00°F raw patty ref--38.00°F <br /> walk in--38.00°F <br /> NOTES <br /> sanitizer bucket-200 ppm quat <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: Richard Rallios, general manager <br /> EH Specialist: NICHOLAS WIESEMAN Phone: (209)468-3445 <br /> FA0003191 PRO161132 SCO01 09/07/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 1 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />