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°• Environmental Health Department <br /> �. �J r� SHAWN <br /> t 7Y - L. <br /> Y <br /> ttlir_ ' COUNTY <br /> Greol less grows here, Time In: 120 pm <br /> Time Out: 2:05 om <br /> Food Program Official Inspection Report <br /> Name of Facility: FALAFEL FLAME INC Date: 10/27/2020 <br /> Address: 3244 N TRACY BLVD, TRACY 95376 <br /> Owner/Operator: FALAFEL FLAME INC Telephone: (831)588-4219 <br /> Program Element: 1623-RESTAURANT/BAR 1-20 SEATS <br /> Inspection Type: INSPECTION/REINSPECTION (Chargeable) Reinspection on or after: 11/10/2020 <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 air temperature of the 3 door Turbo Air prep is 53F. Food at this unit is:feta 57F, caesar <br /> salad dressing 52F, butter 54F, sliced and diced tomatoes 58F(53-58F range-per employee,just sliced and diced).All <br /> potentially hazardous food shall be maintained at 41 F or below. Correct today. <br /> Per employee,the food at the 3 door prep was taken from the walk-in cooler at 10am. <br /> Per employee,the 3 door prep unit was serviced yesterday and the repair person stated it was repaired. <br /> All food not sold by 2 pm must be discarded/not sold. <br /> MINOR:The tzatziki sauce at the 3 door prep is 48F. Maintain cold food at 41 F or below. 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 /> #26 Approved Thawing Methods <br /> OBSERVATIONS:Observed meat thawing on the counter at room temperature.When thawing food, use one of the <br /> following four methods of thawing: under cool running water to flush away loose food particles, in the refrigerator, in the <br /> microwave, or during the cooking process. Correct today. <br /> CALCODE DESCRIPTION:Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity <br /> to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1) <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Chlorine sanitizer is being used. Chlorine sanitizer test strips are not available. Obtain chlorine sanitizer <br /> 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 /> FA0003271 PRO161020 SC333 10/27/2020 <br /> EHD 16-23 Rev.09/16/2020 Page 1 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.sjgov.org/EHD <br />