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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> Crearrie3S grows here, Time In: 11:42 am <br /> Time Out: 12:25 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: TRACY QUICKLY TEA CAFE Date: 02/14/2019 <br /> Address: 2251 W GRANT LINE RD, TRACY 95377 <br /> Owner/Operator: MAI-TRAN, KELLIE Telephone: (209)833-0078 <br /> Program Element: 1623-RESTAURANT/BAR 1-20 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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:The sanitizer concentration in the 3-comp sink is less than 50ppm Cl. Increase sanitizer level to 100 ppm <br /> Cl (minimum)for manual warewashing. Correct today. <br /> Corrected on site. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) <br /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:The hot water at the 3-comp sink and the 1 comp sink is 105-106F. Increase hot water temperature to <br /> 120F(minimum). Correct today. <br /> Re-checked temperature is 11 OF. <br /> CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. <br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:The sanitizer concentration of the wiping cloth bucket is 50ppm Cl. Increase sanitizer level to 100 ppm Cl <br /> (minimum). Correct today. <br /> Corrected on site. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Kellie Mai-Tran Expiration Date:April 25,2019 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 110°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: °F <br /> FA0018121 PR0526761 SCO01 02/14/2019 <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 />