Laserfiche WebLink
Environmental Health Department <br />Time In: <br />11:07 am <br />10:05 am <br />Time Out: <br />Program Element: 1626 - RESTAURANT/BAR 101 + SEATS <br />Telephone: (425) 313-8100 Owner/Operator: COSTCO WHOLESALE CORPORATION <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 25862 S SCHULTE CT, TRACY 95377 <br />Date: 02/02/2018Name of Facility: CAFE #582 <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 /> #6 Handwashing Facilities Supplied and Accessible <br />OBSERVATIONS: The paper towel dispenser at the back of the house hand sink was empty at the start of the inspection <br />(one paper towel was on top of the dispenser). Maintain paper towel dispenser(s) properly supplied at all times. Corrected <br />on site. <br />CALCODE DESCRIPTION: Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br />maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of <br />utensils and equipment. (113953, 113953.1, 114067(f)) <br /> #45 Floors, Walls, Ceilings; Clean and Maintained <br />OBSERVATIONS: The floor and wall behind the cooking equipment (far left corner) has debris and build-up. Clean the wall <br />and floor routinely. <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 />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 /> 135 <br /> 120 <br />Mary Noegel May 03, 2022 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />hot dogs -- hot hold -- 161.00º F hot dogs -- cold hold -- 38.00º F <br />corn dogs -- hot hold -- 132.00º F -- Time as a temp control kitchen hand sink -- back of house -- 120.00º F <br />walk-in cooler -- 38.00º F 1 comp prep sink -- 125.00º F <br />fish -- cooked temp -- 172.00º F pizza -- hot hold -- 152.00º F <br />kitchen hand sink -- front of house -- 100.00º F 1 door Federal -- temp at salad dressing cup -- 39.00º F <br />restroom hand sink -- 100.00º F 2 door prep unit -- 38.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />Page 1 of 2EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0016670 PR0524850 SC001 02/02/2018 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com