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SANOAQU I N Environmental Health Department
<br /> COUNT -( IY
<br /> Crearrie3S grows here, Time In: 1155 am
<br /> Time Out: 12:45 pm
<br /> Food Program Official Inspection Report
<br /> Name of Facility: SNORTERS BBQ Date: 06/24/2020
<br /> Address: 2365 EAST ST, TRACY 95376
<br /> Owner/Operator: SHORTER, DAVID L Telephone: (209)839-2290
<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 /> #7 Hot and Cold Holding Temperatures
<br /> OBSERVATIONS:The walk-in cooler air temperature is 48F(ribs in unit are 46F). Decrease temperatureto 41 F or below.
<br /> Correct 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 /> #29 Toxic Substances Properly Identified/Stored/Used
<br /> OBSERVATIONS:Observed two cans of household insecticide within the facility. Remove household insecticide from use
<br /> today. Obtain and use commercial grade/food safe insecticides for use today.
<br /> CALCODE DESCRIPTION:All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food,
<br /> utensils,packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
<br /> #34 Warewashing Facilites Maintained
<br /> OBSERVATIONS:Chlorine sanitizer test strips are not available. Obtain chlorine sanitizer test strips by 1 week.
<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 /> #35 Equipment/Utensils Approved and in Good Repair
<br /> OBSERVATIONS:The hood and hood filters are dusty and greasy. Degrease, clean and sanitize the hood and the hood
<br /> filters by 2 weeks.
<br /> The chest freezer lid is in disrepair. Repair the lid so the surface is smooth, cleanable and nonabsorbent. (or replace unit).
<br /> Correct by 1 month.
<br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment
<br /> shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5,
<br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182)
<br /> FA0003071 PRO167515 SCO01 06/24/2020
<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
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