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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> Crearrie3S grows here, Timeln: 100pm <br /> Time Out: 1:40 om <br /> Food Program Official Inspection Report <br /> Name of Facility: MR PICKLES Date: 08/14/2020 <br /> Address: 2251 W GRANT LINE RD, TRACY 95377 <br /> Owner/Operator: FISCHENICH, MICHAEL& PATRICIA Telephone: (209)834-0100 <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:The soap and paper towel dispensers at the back of the house hand sink are empty. Refill dispensers <br /> 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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The air temperature of the right 3 door prep table is 46F. Decrease the temperature of this unit to 41 F or <br /> 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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Michael Fischenich Expiration Date:April 16,2023 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 3 door Bev Air--40.00°F chicken salad--40.00°F <br /> ham--41.00°F restroom hand sink--100.00°F <br /> 3 door prep table-right(air)--46.00°F-- 2 door Pepsi QBD--40.00°F <br /> 3 door prep table-left(air temp)--41.00°F sliced cheese--41.00°F <br /> NOTES <br /> chlorine sanitizer and test strips available <br /> No signature obtained/COVID-19 <br /> FA0018197 PR0526867 SCO01 08/14/2020 <br /> EHD 16-23 Rev.08/10/2020 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.sjgov.org/EHD <br />