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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> Crearrie3S grows here, Timeln: 1-05pm <br /> Time Out: 2:24 om <br /> Food Program Official Inspection Report <br /> Name of Facility: HELMS ALE HOUSE Date: 12/20/2019 <br /> Address: 600 N CENTRAL AVE, TRACY 95376 <br /> Owner/Operator: HELM, DAVID C TR Telephone: (209)229-6887 <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:The dish machine is not dispensing any sanitizer(ran twice-0 ppm Cl both times). <br /> Discontinue the use of the dishmachine until the sanitizer is 50 ppm CL(minimum)at the final rinse. <br /> Use the 3 comp sink manual warewashing procedure:wash-rinse-sanitize-air dry until the dish machine is in proper working <br /> order. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Some of the food in the 4 drawer low boy(under the grill is above 50F). Per Manager and employees, <br /> this food was just taken out of the walk-in at 11:30am.All food not sold by 3:30pm shall be discarded. <br /> Until the unit is repaired and capable of maintaining cold food at 41 F or below, discontinue use. <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 /> #26 Approved Thawing Methods <br /> OBSERVATIONS:Observed ham thawing at room temperature.When thawing food, use one of the approved methods <br /> listed below. <br /> CALCODE DESCRIPTION:Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity <br /> to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1) <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Sanitizer test strips are not available. Obtain both quat and chlorine sanitizer test strips by 1 week. <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> FA0012494 PR0516183 SCO01 12/20/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />