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°• Environmental Health Department <br /> �. �J r� SHAWN <br /> t 7Y - L. <br /> Y <br /> ttlir_ ' COUNTY— <br /> Greol less grows he, . Time In: 1000 am <br /> Time Out: 11:35 am <br /> Food Program Official Inspection Report <br /> Name of Facility: Sutter Valley Hospitals dba Sutter Tracy Community Hospital Date: 10/26/2020 <br /> Address: 1420 N Tracy Blvd, TRACY 95376 <br /> Owner/Operator: SUTTER VALLEY HOSPITALS Telephone: (209)835-1500 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The beef in REF-38 is 44F. Decrease the temperature of this food item 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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Mitch Davenport Expiration Date: February 16,2022 <br /> Warewash Chlorine(Cl): ppm Heat: 160°F Water/Hot Water Ware Sink Temp: 127°F <br /> Quaternary Ammonia(QA): 700 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> REF-45--39.00°F chicken tenders--172.00°F <br /> REF-34--35.00°F chicken at steam table--171.00°F <br /> stuffed pasta--171.00°F REF-116(air temp)--52.00°F--milk at unit is 39F <br /> REF-41 --41.00°F REF-36--41.00°F <br /> employee restroom hand sink--100.00°F REF-43--33.00°F <br /> 1 comp prep sink--122.00°F pulled pork @ Alto Sham(KIT-052)--143.00°F <br /> burger patty--167.00°F soup--174.00°F <br /> beef @ REF-38--44.00°F--re-check 43F REF-38--44.00°F--re-check 41 F <br /> walk-in REF-32--41.00°F sliced cheese--41.00°F <br /> REF-23--34.00°F 1 door Naked QBD--30.00°F <br /> REF-39 -41.00°F turkey--39.00°F <br /> pulled pork--173.00°F veggies at Alto Sham--149.00°F <br /> NOTES <br /> wiping cloth buckets 272-700ppm DDBSA-new EcoLab sanitizer <br /> FA0002562 PRO161478 SCO01 10/26/2020 <br /> EHD 16-23 Rev.09/16/2020 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 />