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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> Crearrie3S grows here, Time In: 128 pm <br /> Time Out: 2:53 om <br /> Food Program Official Inspection Report <br /> Name of Facility: CHILIS GRILL& BAR#1303 Date: 11/21/2019 <br /> Address: 2030 W GRANT LINE RD, TRACY 95377 <br /> Owner/Operator: BRINKER RESTAURANT CORPORATION Telephone: (972)770-8841 <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 /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:The hoods and hood filters have dripping grease and build-up. De-grease, clean and sanitize hoods by 2 <br /> weeks. <br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment <br /> shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Justin Chandley Expiration Date: December 14,2022 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 130°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> beans--174.00°F ribs--40.00°F <br /> 1 door Delfield-next to soup--37.00°F walk-in cooler--38.00°F <br /> turkey--41.00°F chicken--40.00°F <br /> Zone 2-2 drawer- 41.00°F 2 door bar--35.00°F <br /> soup--179.00°F steak strips-out of oven--178.00°F <br /> 3 door salad prep 36.00°F Zone 1 -2 door--41.00°F <br /> bar 2 door ber tower--37.00°F retherm water--180.00°F <br /> bar 3-comp--131.00°F guacamole--40.00°F <br /> 1 door salsa/guac station--41.00°F mashed potatoes--173.00°F <br /> raw chicken--40.00°F 1 door Delfield-breading--41.00°F <br /> Zone 2-1 door/2 drawer--41.00°F queso fresco--40.00°F <br /> burger-off of grill--167.00°F chicken-out of fryer--184.00°F <br /> 1 door Delfield at induction plates--40.00°F diced tomato--39.00°F <br /> NOTES <br /> FA0018261 PR0526959 SCO01 11/21/2019 <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 />