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SAN <br /> J O A Q U I t , Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: CHILIS GRILL& BAR#1303, 2030 W GRANT LINE RD, TRACY 95377 <br /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:The silicone caulking around the ice bins and at wait staff area is coming loose and is discolored. <br /> Remove old silicone and re-caulk by 2 weeks. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> #47 Signs Posted; Last Inspection Report Available <br /> OBSERVATIONS:The last inspection report is not available. Maintain a copy of the most recent inspection report on site <br /> and accessible. Correct with today's report. <br /> The SB-180 signage is not posted. Post SB-180 signage within customer view today. <br /> CALCODE DESCRIPTION:Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash <br /> hands after using the restroom(113953.5)(b)No smoking signs shall be posted in food preparation, food storage, warewashing, and <br /> utensil storage areas(113978). (c)Consumers shall be notified that clean tableware is to be used when they return to self-service areas <br /> such as salad bars and buffets. (d)Any food facility constructed before January 1, 2004, without public toilet facilities,shall prominently <br /> post a sign within the food facility in a public area stating that toilet facilities are not provided(113725.1, 114381 (e)). Proper posting of <br /> nutritional information at facilities with 20 or more chains in California(114094). <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Jeremy Grissom Expiration Date:July 14,2022 <br /> Warewash Chlorine(Cl): 0 ppm Heat: °F Water/Hot Water Ware Sink Temp: 130°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 2 drawer prep--41.00°F 2 door reach-in @ bar--36.00°F <br /> 2 door low boy--41.00°F soup--154.00°F <br /> 1 door Delfield-breading--40.00°F 2 door @ bar--38.00°F <br /> ribs--41.00°F hot water at ware wash hand sink 76.00°F <br /> pico de gallo--38.00°F 1 door/2 drawer prep--41.00°F <br /> 1 door reach-in at induction plates-air temp -49.00°F -"salad walk-in--41.00°F <br /> dressing in unit is 41 F <br /> raw chicken--40.00°F 3 door Delfield prep--41.00°F <br /> chicken out of broiler--168.00°F 1 door salsa prep--41.00°F <br /> burrito--40.00°F 2 door prep--37.00°F <br /> dessert 1 door reach-in--41.00°F 2 door prep--41.00°F <br /> bar 3-comp--133.00°F <br /> NOTES <br /> FA0018261 PR0526959 SCO01 08/22/2018 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 3 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />