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SAN <br /> J Hl O + Q U I ` ,'IIVI Environmental Health Department <br /> 4 <br /> Food Program Official Inspection Report <br /> Facility Name and Address: RALPHS CLUB,444 E ELEVENTH ST, TRACY 95376 <br /> #23 Rodents, Insects or Animals Inside Facility <br /> OBSERVATIONS:Observed a bag of dog food, a bowl of dog food and a bowl of water. Discontinue allowing dogs into the <br /> facility(unless it is a trained service animal). <br /> NOTE: animal not observed on site this date. <br /> CALCODE DESCRIPTION:Each food facility shall be kept free of vermin:rodents(rats,mice), cockroaches,flies.(114259.1, 114259.4, <br /> 114259.5) <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Quat sanitizer test strips are not available. Obtain quat sanitizer 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 /> #52 Facility uses CO2 and/or nitrogen <br /> OBSERVATIONS:(8 x 20#CO2 = 160#CO2) <br /> There are currently 160#of carbon dioxide(CO2)cylinders at the facility. Please be aware that CO2 is an asphyxiant and <br /> is therefore considered a hazardous material subject to regulation under Chapter 6.95, Health and Safety Code, Division 20, <br /> The reportable quantity for CO2 is 137 pounds or 1,200 cubic feet in San Joaquin County(SJC). You will be placed into the <br /> SJC Environmental Health Program for Hazardous Material Business Plan (HMBP)and will be required to report your <br /> hazardous materials in the California Environmental Reporting System (CERS). For more information or to comply with the <br /> reporting requirement in CERS, please go to: http://cers.calepa.ca.gov/ <br /> Tanks are not secured. Properly secure all CO2 tanks today. <br /> CALCODE DESCRIPTION: <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: needed Expiration Date: <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 reach-in at back bar--40.00°F ribs at steam table--110.00°F--110-118F-per employee,put <br /> on steam table cold at 11 am-Re-heat the food item to 165F prior <br /> to placing at the steam table for hot hold. <br /> 1 door True keg--57.00°F--no potentially hazardous food 3 door Monterey walk-in cooler--40.00°F <br /> 3 door Micromatic--39.00°F <br /> FA0003102 PRO161434 SCO01 10/23/2020 <br /> EHD 16-23 Rev.09/16/2020 Page 2 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.sjgov.org/EHD <br />