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°• Environmental Health Department <br /> �. �J r� SHAWN <br /> t 7Y - L. <br /> Y <br /> ttlir_ ' CaUNTY— <br /> Greolness grows he,, Time In: 1.47 pm <br /> Time Out: 2:30 om <br /> Food Program Official Inspection Report <br /> Name of Facility: PURGATORY CRAFT BEER AND WHISKEY Date: 04/06/2021 <br /> Address: 31 W TENTH ST,TRACY 95376 <br /> Owner/Operator: QUIGLEY, MAX S Telephone: <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 04/20/2021 <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 /> #11 Reheating Procedure for Hot Holding MAJOR <br /> OBSERVATIONS:A re-heated chicken breast is 140F(off of the grill). I instructed the chef to re-heat the chicken to 165F <br /> (minimum)prior to service to the customer.The chicken was not re-heated and went out to the customer. <br /> Always re-heat food to 165F (minimum). <br /> Observed the chicken sandwich un-eaten on a side table in the dining room while inspecting the bar area. <br /> CALCODE DESCRIPTION:Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be <br /> brought to a temperature of 165#F. (114014, 114016) <br /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:One person shall obtain the 5 year Food Safety Certificate (also called the Food Manager)within 60 <br /> days. Once obtained, e-mail or text a copy to Kadeanne Linhares(klinhares@sjgov.org/209-616-3025). <br /> Food Handler Cards for employees are not available. Maintain copies of all employee's 3 year Food Handler Cards on site <br /> and accessible. If an employee lacks the Food Handler Card, it shall be obtained within 30 days. <br /> CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br /> assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an <br /> employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, <br /> 2011 shall obtain a Food Handler Card within 30 days(113948). <br /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:The soap dispensers at the kitchen hand sink and the bar hand sink are empty. Maintain soap <br /> dispensers properly supplied t all times. Correct today. <br /> Kitchen hand sink soap dispenser was corrected on site. <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 /> FA0022235 PR0538729 SCO01 04/06/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 1 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 />