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SANOAQU I N Environmental Health Department <br /> COU NI T Y I Y Time In: 10-00 am <br /> Time Out: 10:50 am <br /> Crtorness grow$ here, <br /> Food Program Service Request Inspection Report <br /> Name of Facility: FAIRFIELD INN Date: 01/31/2020 <br /> Address: 2410 NAGLEE RD , TRACY 95376 <br /> Requestor: DANIEL SAVAGE, CNI THL SMB, LLC Telephone: (404)918-7188 <br /> Program Element: 1601 -FOOD PLAN CHECK Request#: SR0080471 <br /> Inspection Type: 523-Plan Check/Report Review <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 <br /> OBSERVATIONS:The new dish machine is not reaching proper rinse temperature(122F). The dishmachine shall reach <br /> 160F(minimum). Until the dish machine is in proper working order, all dishes, utensils, equipment, etc. shall be washed <br /> manually in the 3 comp sink using the wash-rise-sanitize-air dry process. <br /> Recommendation: obtain some thermolabels to check the proper operating condition of the dish machine. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> hand sinks--100.00°F 1 door True--33.00°F <br /> 1 door True freezer--17.00°F <br /> NOTES <br /> Pre-final inspection conducted 12-19-19 <br /> OK to operate granted this date. <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> U"J <br /> Received by: Name and Title: Charito Arceo, Front desk lead <br /> EH Specialist: KADEANNE LINHARES Phone: (209)468-0330 <br /> FA0012064 SR0080471 SC523 01/31/2020 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 1 Food Program Service Request Inspection Report <br />