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SAN JOAQU I N Environmental Health Department <br /> COJJ N T Y <br /> Time In: 1-13pm <br /> Time Out: 2:07 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: GOLDEN GATE CAFE Date: 05/18/2018 <br /> Address: 18501 W STANFORD RD, TRACY 953779708 <br /> Owner/Operator: SAVAIDES, SPYROS A Telephone: (209)832-0875 <br /> Program Element: 1626-RESTAURANT/BAR 101 +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 MAJOR <br /> OBSERVATIONS:The dishmachine is not dispensing any sanitizer at the final rinse. Machine was run 3x(Oppm/Oppm/ <br /> Oppm CI). Repair the dish machine to dispense sanitizer at 50 ppm Cl (minimum)at the final rinse. Correct ASAP. <br /> Until the dish machine is repaired to proper function, all dishes, utensils and equipment shall be washed in the 3 comp sink <br /> using the wash-rinse-sanitize-air dry procedure. <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:The soap dispenser at the kitchen hand sink(by oven)is empty(below the level for proper dispensing). <br /> Refill soap dispenser today. <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(0) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The 3 door prep unit is 48F (potato salad in unit is 48F). Decrease unit and food temp to 41 F or below. <br /> 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 /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:The floor sinks have build-up and need to be cleaned out(especially the floor sink at the island under the <br /> ice bin). Clean by 2 weeks. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> FA0014008 PRO518614 SCO01 05/18/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 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 />