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°• Environmental Health Department <br /> �. �J r� SHAWN <br /> t 7Y - L. <br /> Y <br /> ttlir_ ' COUNTY <br /> Greolness grows here, Time In: 1.35 pm <br /> Time Out: 2:21 om <br /> Food Program Official Inspection Report <br /> Name of Facility: JIMMYS ONE STOP Date: 11/30/2020 <br /> Address: 30836 S AIRPORT WAY,TRACY 95376 <br /> Owner/Operator: NAGI, JIMMY SALEH Telephone: (209)640-4430 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 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 14 door walk-in cooler is 46F(Red Bull in this unit is 43F). Reduce the temperature of the walk-in <br /> cooler to 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 /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Chlorine sanitizer is being used. Chlorine sanitizer test strips are needed. Obtain chlorine sanitizer test <br /> 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 /> #36 Equipment/Utensils/Linens: Proper Storage/Use <br /> OBSERVATIONS:CO2 tanks are not chained. Chain all CO2 tanks(empty or full)to a sturdy object. Correct today. <br /> CALCODE DESCRIPTION:All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from <br /> food and food-contact surfaces. (114185.3- 114185.4) Utensils and equipment shall be handled and stored so as to be protected from <br /> contamination. (114074-114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Rasmi Ahmed Sanad Expiration Date:June 19,2021 <br /> Warewash Chlorine(Cl): 200 ppm Heat: °F Water/Hot Water Ware Sink Temp: 135°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 135°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> FA0002988 PRO161628 SCO01 11/30/2020 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 2 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD <br />