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�� I Environmental Health Department <br /> SANY „ - <br /> tTime In: 10:57 am <br /> .*+ R1triSSgrows here. Time Out: 11:51 am <br /> Food Program Official Inspection Report <br /> Name of Facility: TOGO'S Date: 01/05/2018 <br /> Address: 1867W 11TH ST, TRACY 95377 <br /> Owner/Operator: MBCT INC Telephone: (209)338-8306 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 01/19/2018 <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 MAJOR <br /> OBSERVATIONS:The air temperature and the food at the left prep unit is above 50F(see temps at inspection notes and <br /> comments section. Per Manager, this food was put out between 7:30-8am. Discard all potentially hazardous food by 11:30 <br /> am <br /> All potentially hazardous foods were discarded/wasted by 11:30am. <br /> If using the unit, maintain time as a temperature control logs/stickers for potentially hazardous foods.Allow only four hours <br /> from the time the food is taken from the walk-in cooler to discard time. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135oF. (113996, 113998, <br /> 114037, 114343(a)) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:The floor behind and around the prep table (by walk-in cooler)has food debris. Clean floor today. <br /> The wall to the right of the prep table has damage. Patch wall and paint with a semi-gloss paint(or repair with an approved <br /> material that will make the surface smooth, cleanable and non-absorbent). Correct 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: Travis Grubb Expiration Date:April 21,2020 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 130°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> FA0014128 PRO518773 SCO01 01/05/2018 <br /> EHD 16-23 Rev.06/30/15 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.sjcehd.com <br />