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°• Environmental Health Department <br /> �. �J r� SHAWN <br /> t 7Y - L. <br /> Y <br /> ttlir_ ' COUNTY <br /> Greolness grows here, Time In: 127 pm <br /> Time Out: 3:05 om <br /> Food Program Official Inspection Report <br /> Name of Facility: CHILIS GRILL& BAR#1303 Date: 10/22/2020 <br /> Address: 2030 W GRANT LINE RD, TRACY 95377 <br /> Owner/Operator: BRINKER RESTAURANT CORPORATION Telephone: (972)770-8841 <br /> Program Element: 1626-RESTAURANT/BAR 101 +SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 11/05/2020 <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 1/2& 1/2 creamer cups are 69F. Creamer cups are labeled"KEEP REFRIGERATED." <br /> Maintain creamer cups at 41 F or below(or use time as a temperature control-any unused product shall be discarded after <br /> 4 hours). Correct today. <br /> Corrected on site: creamer cups were discarded. <br /> MINOR: Some of the sliced cheese and the pre-portioned sausage is 46F (at the 2 drawer prep unit). Maintain cold food at <br /> 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 /> #5 Hands Clean/Properly Washed/Proper Glove Use <br /> OBSERVATIONS:Observed an employee change is gloves without washing his hands in between. Re-educate employees <br /> on proper hand washing and glove use. Correct today. <br /> Corrected on site. <br /> CALCODE DESCRIPTION:Employees are required to wash their hands:before beginning work before handling food/equipment/ <br /> utensils as often as necessary,during food preparation, to remove soil and contamination when switching from working with raw to ready <br /> to eat foods,after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, <br /> 113961, 113968, 113973(b-0) <br /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:One of the soap dispensers at the employee trough sink is empty/needs new batteries. Repair to proper <br /> today. <br /> The hand sink at the bar lacks paper towels and one of the paper towel dispensers in the women's restroom is empty/not <br /> dispensing paper towels. Provide paper towels 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 /> FA0018261 PR0526959 SCO01 10/22/2020 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 3 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 />