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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: PERKOS CAFE AND GRILL, 1321 W ELEVENTH St, TRACY 95376 <br /> #47 Signs Posted; Last Inspection Report Available <br /> OBSERVATIONS:The SB-180 is not posted. Post provided SB-180 within customer view today. Corrected on site. <br /> The last inspection report is not available. Maintain a copy of the most recent health inspection report on site and accessible. <br /> Correct with today's report. <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: Donald Swansick Expiration Date: March 22,2021 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 127°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> bacon--161.00°F sliced cheese--41.00°F <br /> liquid egg--37.00°F 2 comp prep sink--120.00°F <br /> cottage cheese--41.00°F hash browns--39.00°F <br /> hard boiled egg--40.00°F steak-raw--44.00°F-- <br /> salad dressing--36.00°F burger-raw--43.00°F--' <br /> gravy-kitchen--154.00°F chicken--36.00°F <br /> 2 door Bev Air pie case--41.00°F meatloaf in walk-in cooler--43.00°F-- <br /> 2 door Bev Air prep-left--41.00°F egg whites--35.00°F <br /> potato salad--41.00°F 2 door Bev Air salad prep 39.00°F <br /> chili verde--150.00°F ham at 2 door Bev Air prep-left--45.00°F-- <br /> diced tomatoes--35.00°F walk-in cooler--43.00°F--* <br /> 1 door Bev Air-egg station--38.00°F 2 door Bev Air-beverages--41.00°F <br /> diced ham--38.00°F sausage link--40.00°F <br /> 1 door True-dessert--41.00°F 2 door Bev Air prep-right--36.00°F <br /> ham-cooked--184.00°F gravy-wait station--160.00°F <br /> NOTES <br /> kitchen wiping cloth bucket 400 ppm Quat <br /> wait station wiping cloth bucket 0 ppm Quat/COS to 400 ppm Quat <br /> Quat and chlorine sanitizer test strips are available <br /> FA0002545 PRO161481 SCO01 01/14/2020 <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 />