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SAN JOAQUIN
<br /> Environmental Health Department
<br /> CCU 1T
<br /> Food Program Official Inspection Report
<br /> Facility Name and Address: POP, 563 W CLOVER RD, TRACY 95376
<br /> #34 Warewashing Facilites Maintained
<br /> OBSERVATIONS:Sanitizer test strips are not available. Obtain chlorine sanitizer test strips by 2 weeks.
<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. (I 14067(f,g), 114099, 114099.3, 114099.5, 114101(a),
<br /> 114101.1, 114101.2, 114103, 114107, 114125)
<br /> #35 Equipment/Utensils Approved and in Good Repair
<br /> OBSERVATIONS:The ice in the ice machine is melted. Clean out ice machine and repair by 2 weeks.
<br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment
<br /> shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5,
<br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182)
<br /> #40 Proper Use and Storage of Wiping Cloths
<br /> OBSERVATIONS:A wiping cloth bucket is not set up. Store wiping cloths in a bucket with a sanitizing solution in between
<br /> uses. Correct today.
<br /> CALCODE DESCRIPTION:Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food
<br /> shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e))
<br /> #45 Floors,Walls, Ceilings; Clean and Maintained
<br /> OBSERVATIONS:The floor under the ice machine needs to be cleaned. Clean by 2 weeks.
<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: needed Expiration Date:
<br /> Warewash Chlorine(Cl): 0 ppm Heat: °F Water/Hot Water Ware Sink Temp: 140°F
<br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F
<br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS
<br /> FOH hand sink--100.00°F 1 comp sink--140.00°F
<br /> restroom sink--133.00°F BOH hand sink--140.00°F
<br /> 2 door Leader--44.00°F 2 door front counter reach-in--38.00°F
<br /> mop sink--136.00°F
<br /> FA0024074 PR0541955 SCO01 12/20/2017
<br /> EHD 16-23 Rev.06/30/15 Page 2 of 3 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
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