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SAN <br /> J O A Q U I N =nvironm <br /> COU "AT Y <br /> Food Program Official Inspection Report <br /> Facility Name and Address: THE TRI-TIPERY @120, 29250 E HWY 120 , ESCALON 95320 <br /> #27 Food Protected from Contamination <br /> OBSERVATIONS:2 ice scoops are placed on the top lid of ice container and on the soda machine rack. Clean, sanitize <br /> scoops and place them in clean bin when not in use. <br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a, b, c,d, t), 113986, 114060, <br /> 114067(a, d,e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c)) <br /> #44 Premises: Clean/Litter Free; Vermin-Proof <br /> OBSERVATIONS:Back door is kept open with air curtain off. Keep the door closed and keep the air curtain on if the door is <br /> open. Corrected. Manager turned on the air curtain. <br /> CALCODE DESCRIPTION:The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen <br /> shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be <br /> kept vermin proof. (114067 Q), 114123, 114143(a)&(b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, <br /> 114259.3, 114279, 114281, 114282) <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: 125°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 120°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> cooked beef--Steam table--122.00°F Mop sink--121.00°F <br /> Tri tip steam table--Steam table--135.00°F BBQ Beef--in warmer--144.00°F <br /> Beans--Steam table--144.00°F Warmer with Tri Tip--Air--150.00°F <br /> Shredded cheese--Cold hold--38.00°F Hand sink--Rest room--106.00°F <br /> Blue cheese--Cold hold--39.00°F Pasta salad--Cold hold--37.00°F <br /> 3 D Turbo Air reach in cooler--Cook line--40.00°F Sliced tomatoes--Cold hold--40.00°F <br /> Walk in cooler--40.00°F Macaroni--Steam table--158.00°F <br /> Beef burger--Cooking process on griddle--155.00°F <br /> NOTES <br /> QUAT test strips are available. <br /> Service windows are self closing. <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 /> Received by: 4� Name and Title: Nathan Carreira, Manager <br /> EH Specialist: GEHANE FAHMY Phone: (209)953-7698 <br /> FA0000054 PRO163094 SCO01 03/05/2020 <br /> EHD 16-23 Rev.06/30/15 Page 2 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 />