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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> Crearne3S grows here, Time In: 12-41 pm <br /> Time Out: 2:00 om <br /> Food Program Official Inspection Report <br /> Name of Facility: DUNKIN DONUTS Date: 03/12/2020 <br /> Address: 1970 W ELEVENTH ST, TRACY 95376 <br /> Owner/Operator: TRIO DONUT AND COFFEE INC Telephone: (925)989-4536 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 03/26/2020 <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 /> #5 Hands Clean/Properly Washed/Proper Glove Use MAJOR <br /> OBSERVATIONS:Observed an employee touch the drive thru head set on his head, put on gloves, and make a food item <br /> without washing his hands. Re-educate employees to always wash their hands prior to putting on gloves. Correct today. <br /> CALCODE DESCRIPTION:Employees are required to wash their hands:before beginning work before handling food/equipment/ <br /> utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready <br /> to eat foods,after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, <br /> 113961, 113968, 113973(b-0) <br /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:There are some cheese slices on the back counter that are 56F. Maintain cold food at 41 F or below. <br /> Correct today. <br /> Cheese discarded. <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 MAJOR <br /> OBSERVATIONS:There is no sanitizer at the 3-comp sink sanitize compartment. Maintain sanitizer level at 200 ppm Quat <br /> (minimum)when conducting manual ware washing. <br /> Corrected on site. <br /> Upon inspection,the sanitizer tube was not completely in the sanitizing solution and was not"picking up"the sanitizer. <br /> Hand dose 3-comp sink with 1 cap of sanitizer per gallon of water for the sanitizing step until the dispenser is repaired. <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 /> FA0023219 PR0540593 SCO01 03/12/2020 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 4 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 />