Laserfiche WebLink
SAN <br /> J Hl O + Q U I ` ,'�IVI Environmental Health Department <br /> 4 <br /> Food Program Official Inspection Report <br /> Facility Name and Address: FOSTERS OLD FASHION FREEZE, 28 E GRANT LINE RD,TRACY 95376 <br /> #36 Equipment/Utensils/Linens: Proper Storage/Use <br /> OBSERVATIONS:The CO2 tank is not properly secured. Chain CO2 tank to a sturdy object today. <br /> CALCODE DESCRIPTION:All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from <br /> food and food-contact surfaces. (114185.3- 114185.4) Utensils and equipment shall be handled and stored so as to be protected from <br /> contamination. (114074-114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:The wall and floor behind the fryer has grease build-up. Degrease, clean and sanitize by 1 week. <br /> CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: expired Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 126°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> chili--148.00°F burritos-cooling in walk-in--98.00°F--87-98F per person in <br /> charge,just prepared <br /> corn dogs at 2 door Continental prep--43.00°F 2 door Continental prep--37.00°F <br /> 1 door ElectroFreeze--41.00°F walk-in cooler--37.00°F <br /> burger patties at 2 door Continental prep--43.00°F sliced cheese--41.00°F <br /> 1 comp prep sink--130.00°F restroom hand sink--100.00°F <br /> burger-cooked temp--193.00°F 2 door M3 prep--40.00°F <br /> NOTES <br /> wiping cloth bucket 400 ppm Quat/test strips are available <br /> 20#CO2 on site this date-not properly secured <br /> No signature obtained/COVID-19 <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: Discussed w/Maria Reyes, <br /> EH Specialist: KADEANNE LINHARES Phone: (209)616-3025 <br /> FA0003108 PRO161061 SCO01 12/30/2020 <br /> EHD 16-23 Rev.09/16/2020 Page 2 of 2 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 />