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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> C rea rrie3 S grows here, Time In: 10.43 am <br /> Time Out: 12:03 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: CHILIS GRILL& BAR#1303 Date: 08/22/2018 <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 Reinspection on or after: 09/05/2018 <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 dish machine is not dispensing any sanitizer at the final rinse. Ran machine twice(0 ppm CL/0 <br /> ppm CI), Manager changed the sanitizer bucket,then ran the machine two more times(0 ppm Cl/0 ppm CI). Discontinue <br /> the use of the dish machine until it is restored to proper function (CI shall be 50 ppm minimum at the final rinse). <br /> All dishes, utensils, and equipment shall be washed at the 3 comp sink using the wash-rise-sanitize-air dry procedure until <br /> the DW is repaired. <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 bar hand sink is empty. Refill dispenser today. <br /> The paper towels at the bar hand sink are dirty(look like they are of being used). Replace tri-fold towels with clean single <br /> service towels. Correct 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 1 door reach-in at the induction plates is 49F. Maintain unit at 41 F or below. 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 /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:The hot water at the ware wash area hand sink is 76F. Increase hot water temperature to 10OF <br /> (minimum). Correct today. <br /> CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. <br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> FA0018261 PR0526959 SCO01 08/22/2018 <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 />