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SA N J a +Hl Q U I ` ,'�1}II Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: PURGATORY CRAFT BEER AND WHISKEY, 31 W TENTH ST,TRACY 95376 <br /> #41 Plumbing Maintained;Approved Back Flow Device <br /> OBSERVATIONS:A portion of the drain line at the 3 comp sink is missing.A plastic bag is wrapped around the remaining <br /> drain line. Provide a hard line drain for the 3 comp sink. Correct ASAP. <br /> Per owner,the part is on order. <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: needed Expiration Date: <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 138°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 2 door True prep--41.00°F 2 door True salad prep--35.00°F <br /> bar hand sink--120.00°F restroom hand sink--100.00°F <br /> brisket--41.00°F hard boiled egg--34.00°F <br /> feta cheese--36.00°F elk burger--41.00°F <br /> walk-in cooler--37.00°F 2 door MicroMatic--31.00°F <br /> NOTES <br /> sanitizer spray bottle 200 ppm Quat <br /> bleach spray bottle 100 ppm Cl <br /> Kitchen dish machine 50 ppm Cl <br /> Bar dish machine 100 ppm Cl <br /> bar wiping cloth bucket 0 ppm Quat/corrected to 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: Max Quigley, owner <br /> EH Specialist: KADEANNE LINHARES Phone: (209)468-0330 <br /> FA0022235 PR0538729 SCO01 12/10/2018 <br /> EHD 16-23 Rev.06/30/15 Page 2 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 />