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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> { put' <br /> �1f flCri 3S grows here, <br /> Time In: 11:45 am <br /> tlp <br /> Time Out: 12:35 pm <br /> Food Program Complaint Inspection Report <br /> Name of Facility: New Hope Post Acute Care Date: 02/25/2020 <br /> Address: 2586 Buthmann AVE, TRACY 95376 <br /> Owner/Operator: CALIFORNIA AVIV LLC Telephone: (209)832-2273 <br /> Program Element: 1600-FOOD PROGRAM Complaint#: C00051668 <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> C00051668 states: "COMPLAINANT ALLEGES EMPLOYEES ARE NOT WEARING GLOVES,AREA WHERE THE <br /> RESIDENTS FOOD IS BEING PREPARED IS NOT SANITIZED, ONLY RINSED, FOOD PREP TABLES AND DISHES <br /> ARE NOT BEING SANITIZED." <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): 100 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 /> No Temperature Data Collected <br /> NOTES <br /> Administrator is not aware of the complaint. <br /> Inspection occurred during lunch time. Lunch service (portioning of trays)begins at 12noon. Tray line preparation occurs in <br /> the kitchen. Soup service and beverage pouring occurs in the dining room by the CNAs. There is a properly supplied hand <br /> sink with hot water in the dining room. Observed CNAs utilizing the hand sink as required and proper hand washing was <br /> observed. <br /> The tray line was active during the inspection. Employees are wearing gloves and portioning out food with spoons, scoops <br /> and tongs. Plates on the trays are covered and trays are placed on the cart. <br /> The dish machine is checked for proper sanitizer level before each meal (breakfast, lunch and dinner).A written log is kept. <br /> Dish machine measured 100 ppm Cl at the final rinse upon inspection. <br /> Wiping cloths are stored in a bucket with a quat sanitizer. Per Kitchen Manager, the quat sanitizer is changed hourly.The tray <br /> line is wiped down with sanitizer solution following the conclusion of each meal. Sanitizer level in the wiping cloth bucket is <br /> 200 ppm Quat. <br /> Both chlorine and quat sanitizer test strips are available this date. <br /> FA0018493 C00051668 SCO04 02/25/2020 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program Complaint Inspection Report <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />