Laserfiche WebLink
S ` ` ! J O A Q U I t , Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: ORIGINAL MELS, 2986 W GRANT LINE RD,TRACY 95304 <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Quat sanitizer test strips are not available. Obtain quat sanitizer test strips by 1week. <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> #47 Signs Posted; Last Inspection Report Available <br /> OBSERVATIONS:The last inspection report is not available. Maintain a copy of the most recent health inspection report on <br /> site and accessible. Correct with today's e-mailed report. <br /> CALCODE DESCRIPTION:Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash <br /> hands after using the restroom(113953.5)(b)No smoking signs shall be posted in food preparation, food storage, warewashing, and <br /> utensil storage areas(113978). (c)Consumers shall be notified that clean tableware is to be used when they return to self-service areas <br /> such as salad bars and buffets. (d)Any food facility constructed before January 1, 2004, without public toilet facilities,shall prominently <br /> post a sign within the food facility in a public area stating that toilet facilities are not provided(113725.1, 114381 (e)). Proper posting of <br /> nutritional information at facilities with 20 or more chains in California(114094). <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Lisa Van Wettering Expiration Date: March 25,2024 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 130°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> liquid egg--41.00°F gravy--164.00°F <br /> sliced cheese at 4 drawer chef's unit--41.00°F diced tomato--40.00°F <br /> 1 door Everest--34.00°F 1 door Electrofreeze--41.00°F <br /> chicken breast at 4 drawer chefs prep--36.00°F 2 comp prep sink--126.00°F <br /> sliced tomatoes at right 3 door Bev Air prep--52.00°F - ham steak at 6 drawer chefs unit--39.00°F <br /> —discarded <br /> 3 door Bev Air prep-right unit air temp--49.00°F--" burger-cooked--181.00°F <br /> cut melon--41.00°F cottage cheese at right 3 door Bev Air prep--48.00°F--' <br /> cherry tomato--40.00°F steak at 6 drawer chefs unit--38.00°F <br /> sausage link--192.00°F 3 door Bev Air prep-left unit air temp--45.00°F--' <br /> 2 door Everest prep--39.00°F restroom hand sinks--100.00°F <br /> sliced cheese at right 3 door Bev Air prep--47.00°F--' new sliced tomatoes from the walk-in cooler--41.00°F <br /> hard boiled egg at left 3 door Bev Air Prep--41.00°F walk-in cooler--38.00°F <br /> turkey at left 3 door Bev Air prep--45.00°F-- <br /> NOTES <br /> FA0023093 PR0540413 SCO01 06/23/2020 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 3 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 />