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SANOAQU I N Environmental Health Department <br /> COU NI T Y I Y Time In: 11-40 am <br /> Time Out: 12:30 pm <br /> Creorness grow$ here, <br /> Food Program Service Request Inspection Report <br /> Name of Facility: FAIRFIELD INN Date: 12/19/2019 <br /> Address: 2410 NAGLEE RD , TRACY 95376 <br /> Requestor: DANIEL SAVAGE, CNI THL SMB, LLC Telephone: (404)918-7188 <br /> Program Element: 1601 -FOOD PLAN CHECK Request#: SR0080471 <br /> Inspection Type: 523-Plan Check/Report Review <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 pump style soap dispensers and the paper towel dispensers at the hand sinks need to be filled. Fill <br /> prior to operation. <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(17) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The 1 door True reach-in refrigerator is not turned on. Unit shall be 41 F or below prior to storing <br /> potentially hazardous foods. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:The dish machine sanitizer has not been hooked up. Provide a chlorine sanitizer residual of 50 ppm Cl <br /> prior to use. <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 /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Chlorine sanitizer test strips are needed. Obtain chlorine sanitizer test strips prior to operation. <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> FA0012064 SR0080471 SC523 12/19/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program Service Request Inspection Report <br />