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Environmental Health Department <br />Time In: <br />11:15 am <br />10:27 am <br />Time Out: <br />Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <br />Telephone: (209) 835-9548 Owner/Operator: WILLIAMSON, KIMBERLY A <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 35200 S CHRISMAN RD, TRACY 953778806 <br />Date: 06/07/2019Name of Facility: DINER BY THE GREENS <br />Food Program Official Inspection Report <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 2 door prep is 46F (sausage in this unit is 45F). Maintain cold food and refrigeration at 41F or <br />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 /> #27 Food Protected from Contamination <br />OBSERVATIONS: There is raw food being stored above ready to eat food in the walk-in cooler. Move raw food to a lower <br />shelf. Correct today. Corrected on site. <br />CALCODE DESCRIPTION: All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, <br />114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c)) <br /> #34 Warewashing Facilites Maintained <br />OBSERVATIONS: Quat sanitizer test strips are not available. Obtain quat 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. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br />114101.1, 114101.2, 114103, 114107, 114125) <br />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 400 <br /> 120 <br /> 120 <br />Kimberly Williamson July 16, 2023 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />sausage -- 45.00º F 2 comp prep sink -- 123.00º F <br />sliced cheese -- 41.00º F 1 door Pepsi Fogel -- 41.00º F <br />2 door Prep -- 46.00º F walk-in -- 41.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />Page 1 of 2EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0020208 PR0534948 SC001 06/07/2019 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com