Laserfiche WebLink
SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> C rea rrie3 S grows here, Time In: 10.40 am <br /> Time Out: 11:57 am <br /> Food Program Official Inspection Report <br /> Name of Facility: IHOP#1708 Date: 02/28/2020 <br /> Address: 3120 NAGLEE RD, TRACY 95304 <br /> Owner/Operator: SEVENTEEN O EIGHT COMPANY Telephone: (209)839-8701 <br /> Program Element: 1626-RESTAURANT/BAR 101 +SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 03/13/2020 <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:MAJOR:The sliced cheese at the 2 door Hoshizaki prep is 53F. Per Manager,the cheese is put out at <br /> the start of the morning shift at 6am. More than four hours of time have passed. Sliced cheese discarded. <br /> MINOR:The 2 door Hoshizaki prep unit(air temp)is 45F and the sliced tomatoes at this unit are 46F. Maintain cold food <br /> and refrigeration 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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:One employee's Food Handler Card is expired. Have employee renew the Food Handler Card by 30 <br /> days. <br /> CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br /> assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an <br /> employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, <br /> 2011 shall obtain a Food Handler Card within 30 days(113948). <br /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:The water at the hand sinks in the ware wash area and in the kitchen are above 108F(130-141 F). Since <br /> these faucets are touch less/ca n not be tempered,the maximum temperature of the hot water shall be 108F (range of <br /> 100-108F). 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 /> #27 Food Protected from Contamination <br /> OBSERVATIONS:Observed cheese slices directly on the shelving of the 2 door Hoshizaki reach-in refrigerator. Maintain <br /> food containerized. Cheese slices discarded. <br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a, b, c,d, f), 113986, 114060, <br /> 114067(a, d, e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c)) <br /> FA0007363 PR0506353 SCO01 02/28/2020 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 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 />