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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> Crearrie3S grows here, Time In: 11.57 am <br /> Time Out: 12:57 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: THE COMMONS Date: 09/16/2019 <br /> Address: 49 W TENTH St,TRACY 95376 <br /> Owner/Operator: JOHN OH Telephone: (209)612-1625 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:One person's Food Handler Card has expired. Have employee renew by 30 days. <br /> CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br /> assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an <br /> employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, <br /> 2011 shall obtain a Food Handler Card within 30 days(113948). <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:The dish washer at the bar is not dispensing any sanitizer(kitchen dish washer is operating properly). <br /> Repair the dish machine to dispense chlorine sanitizer at 50ppm (minimum)prior to next use. <br /> Wash and sanitize all bar equipment(glassware, utensils, etc)at kitchen dish washer. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Joseph Ochoa Expiration Date:August 17,2020 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 1 comp prep sink-- 132.00°F 2 door Turbo Air-bar--41.00°F <br /> 4 drawer prep--41.00°F walk-in cooler--41.00°F <br /> 3 door Turbo Air-bar--33.00°F 2 door Turbo Air prep--41.00°F <br /> NOTES <br /> bar dish machine 0 ppm Cl/0 ppm Cl/0 ppm Cl <br /> FA0022302 PR0538827 SCO01 09/16/2019 <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 />