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SAN <br /> J Hl O + Q U I ` ,'�IVI Environmental Health Department <br /> 4 <br /> Food Program Official Inspection Report <br /> Facility Name and Address: Denny's#7935, 3718 N Tracy Blvd, TRACY 95304 <br /> #38 Approved/Sufficient Ventilation and Lighting <br /> OBSERVATIONS:The light sheaths at the foods are greasy, cracked, and have dead insects sticking to them. Replace <br /> cracked and broken sheaths. De-grease, clean and sanitize other light sheaths. Correct by 1 week. <br /> CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases,heat,grease, vapors and smoke and be approved by <br /> the local building department. Canopy-type hoods shall extend 6"beyond all cooking equipment.All areas shall have sufficient ventilation <br /> to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window,an air shaft,or a <br /> light-switch activated exhaust fan,consistent with local building codes. (114149, 114149.1)Adequate lighting shall be provided in all areas <br /> to facilitate cleaning and inspection.Light fixtures in areas where open food is stored,served,prepared,and where utensils are washed <br /> shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Karen Lopez Expiration Date: May 16,2023 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 140°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 140°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> eggs-cooked--170.00°F 2 door dessert reach-in--46.00°F <br /> 2 door salad prep--41.00°F egg whites--41.00°F <br /> chorizo--40.00°F 1 door reach-in--37.00°F <br /> gravy--175.00°F hash browns--41.00°F <br /> 1 door reach-in-left--30.00°F walk-in cooler--41.00°F <br /> steak-cooked--163.00°F soup--157.00°F <br /> liquid egg--41.00°F ham--41.00°F <br /> 1 door reach-in-right--34.00°F sliced tomatoe--41.00°F <br /> pie in 2 door dessert reach-in--46.00°F 2 door reah-in-front counter--40.00°F <br /> front counter reach-in--41.00°F shredded cheese--38.00°F <br /> NOTES <br /> wiping cloth buckets 200 ppm Quat <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: Karen Lopez, GM <br /> EH Specialist: KADEANNE LINHARES Phone: (209)468-0330 <br /> FA0003041 PRO161134 SCO01 04/29/2019 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 2 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />