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SAN JOAQUIN <br /> Food Program Official Inspection Report <br /> Facility Name and Address: PURGATORY CRAFT BEER AND WHISKEY, 31 W TENTH ST,TRACY 95376 <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The 2 door True prep unit(unit on the right side of the kitchen)has ann air temperature of 44F. Food at <br /> this unit is also 44F(blue cheese). The 1 door Emerson refrigerator is 45F. Maintain cold food and refrigeration at 41 F or <br /> 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 /> #9 Cooling Methods <br /> OBSERVATIONS:The fried chicken (at rack to the side of the fryer)is 61-69F. Per employee,the chicken was fried at <br /> 11:30am and is cooling.When cooling food, rapidly cool the food from cooking temperature to 70F within 2 hours.The food <br /> shall then be cooled from 70F to 41 F within another 4 hours. <br /> Chicken moved to the walk-in cooler. <br /> Breaded chicken is 109-121 F.Also moved to the walk-in cooler. <br /> CALCODE DESCRIPTION:All potentially hazardous food shall be RAPIDLY cooled from 135#F to 70#F, within 2 hours, and then from <br /> 70#F to 41#F, within 4 hours. Cooling shall be by one or more of the following methods:in shallow containers;separating food into smaller <br /> portions;adding ice as an ingredient;using an ice bath,stirring frequently;using rapid cooling equipment;or using containers that <br /> facilitate heat transfer. (114002, 114002.1) <br /> #22 Disposal of Sewage/Wastewater <br /> OBSERVATIONS:The floor sink under the 1 comp prep sink is not draining thoroughly. Clear the drain at this floor sink <br /> ASAP. <br /> CALCODE DESCRIPTION:All liquid waste must drain to an approved fully functioning sewage disposal system. (114197) <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Quat sanitizer(for the sanitizer at the 3-comp sink)test strips are not available. Obtain quat test strips by <br /> 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 /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:The hood filters need to be cleaned. Degrease, clean and sanitize hoods and hood filters by 2 weeks. <br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment <br /> shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182) <br /> FA0022235 PR0538729 SCO01 04/06/2021 <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 />