Laserfiche WebLink
Environmental Health Department <br />Time In: <br /> 2:45 pm <br /> 1:55 pm <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: Owner/Operator: SMIDDY, HEATHER <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 88 W TENTH ST, TRACY 95376 <br />Date: 08/25/2020Name of Facility: CHAPTER 2 <br />Food Program Official Inspection Report <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 air temperature of the walk-in cooler is 45F (sour cream and mayo in the walk-in cooler are 43-44F). <br />Decrease the temperature of the walk-in cooler and potentially hazardous food to 41F 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 />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 133 <br /> 100 <br />Zackanthony Quasnick December 07, 2020 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />bar hand sink -- 100.00º F rice blend -- 37.00º F <br />2 door Bev Air prep -- 35.00º F 2 door True keg - right -- 40.00º F <br />1 door Ascend prep -- 40.00º F sour cream in walk-in cooler -- 44.00º F <br />2 door Delfield prep -- 39.00º F 2 door Atosa -- 37.00º F <br />2 door True keg - left -- 39.00º F mayonaisse in walk-in cooler -- 43.00º F <br />bar 3-comp -- 127.00º F walk-in cooler -- 45.00º F <br />feta -- 35.00º F sliced cheese -- 40.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />No signature obtained / COVID-19 <br />quat and chlorine sanitizers are available / quat and chlorine sanitizer test strips are available <br />The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br />Safety Code. If a reinspection is required, fees will be assessed at the current hourly rate. <br />Received by: Name and Title: <br />EH Specialist:Phone:(209) 468-0330 <br />Discussed w/ Zack Quasnick, Chef <br />KADEANNE LINHARES <br />Page 1 of 1EHD 16-23 Rev. 08/10/2020 Food Program OIR <br />FA0003234 PR0161393 SC001 08/25/2020 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD