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SA NUJ OAHU I N Environmental Health Department <br /> ■ COUNTY <br /> ^ r1 `p' Greorne5S grows here, Time In: 11.30 am <br /> Time Out: 12:34 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: THE TRI-TIPERY @120 Date: 03/05/2020 <br /> Address: 29250 E HWY 120 , ESCALON 95320 <br /> Owner/Operator: THE TRI-TIPERY @120 LLC Telephone: <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Food manager certificate and food handler cards are not available on site. Provide food manager <br /> certificate within 60 days and food handler cards within 30 days to gfahmy@sjgov.org <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:2 cooked items on steam table are below 135F. Provide 135F and above immediately. Corrected. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:Sanitizer bucket is not set up yet. Set up sanitizer bucket with QUAT 200 ppm today. Corrected. <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 /> #19 Consumer Advisory for Raw or Undercooked Food <br /> OBSERVATIONS:Facility and menu is lacking with consumer advisory as facility is serving undercooked meat to <br /> customers. Provide consumer advisory in 2 weeks. I provided the manager with a template to be added to menu or posted <br /> in facility. <br /> CALCODE DESCRIPTION:Ready-to-eat food containing undercooked food or raw egg and unpackaged confectionery food containing <br /> more than 1/2%alcohol may be served if the facility notifies the consumer. (114012, 114093) <br /> FA0000054 PRO163094 SCO01 03/05/2020 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />