Laserfiche WebLink
SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> Crearrie3S grows here, Timeln: 11-19am <br /> Time Out: 11:55 am <br /> Food Program Official Inspection Report <br /> Name of Facility: GRAB&GO PLAZA Date: 02/18/2020 <br /> Address: 25460 SCHULTE RD, TRACY 95377 <br /> Owner/Operator: GILL, JIVTESH SINGH Telephone: (209)481-7445 <br /> Program Element: 1617-RETAIL MARKET> 1000 SQ FT W/FOOD PREP <br /> Inspection Type: INSPECTION/REINSPECTION (Chargeable) Reinspection on or after: 03/03/2020 <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 /> #6 Handwashing Facilities Supplied and Accessible MAJOR <br /> OBSERVATIONS:MAJOR:The front of the house hand sink is full of food and drinks(credits?). Maintain hand sink open <br /> and accessible for proper hand washing. Correct today. <br /> The paper towel dispenser at the front counter hand sink is empty. Refill dispenser today. <br /> The paper towel and soap dispensers at the back of the hose hand sink sink are empty. Refill the dispensers today. <br /> The paper towels at the hand sink at the island are not in a dispenser. Maintain paper towels in a dispenser. Correct 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(0) <br /> #11 Reheating Procedure for Hot Holding MAJOR <br /> OBSERVATIONS:The tamales in the steamer are 112-118F. Re-heat food to 135F(minimum) prior to offering food for <br /> sale. Correct today. <br /> Post a sign at the tamale steamer alerting customers that the tamales are not ready. <br /> Repeat violation <br /> CALCODE DESCRIPTION:Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be <br /> brought to a temperature of 165#F. (114014, 114016) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The walk-in cooler is 44F and the 2 door Traulsen reach-in is 43F. Decrease the temperatures of these <br /> units to 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 /> FA0020087 PR0531193 SC333 02/18/2020 <br /> EHD 16-23 Rev.06/30/15 Page 1 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 />