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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> C rea rrie3 S grows here, Time In: 10.55 am <br /> Time Out: 11:55 am <br /> Food Program Official Inspection Report <br /> Name of Facility: ORIGINAL MELS Date: 06/23/2020 <br /> Address: 2986 W GRANT LINE RD, TRACY 95304 <br /> Owner/Operator: DRMS TRACY INC. Telephone: (925)935-6357 <br /> Program Element: 1626-RESTAURANT/BAR 101 +SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 07/07/2020 <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 tomatoes at the right 3 door Bev Air prep are 52F. Maintain cold food at 41 F or <br /> below. Correct today.Tomatoes discarded. <br /> MINOR: several other cold food temperatures are above 41 F:the air temperature of both 3 door Bev Air prep units, sliced <br /> turkey, cottage cheese, and sliced cheese. See temperatures on back page. Maintain cold food at 41 F or below. Correct <br /> 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:Food Handler Cards for employees are not available/accessible. Maintain employee's Food Handler <br /> Cards accessible. Ensure all employees have a current Food Handler Card. If cards are lacking or expired, have employees <br /> obtain/renew by 30 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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:The soap dispensers at the left kitchen hand sink,the back of the house hand sink and the restroom <br /> hand sinks are empty(restrooms have squeeze bottles of soap). Refill pump style soap dispensers today. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(f)) <br /> FA0023093 PR0540413 SCO01 06/23/2020 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 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 />