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Environmental Health Department <br />Time In: <br /> 1:47 pm <br /> 1:15 pm <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: (209) 637-9138 Owner/Operator: VO, LINH VAN <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 110 W TENTH ST, TRACY 95376 <br />Date: 05/03/2021Name of Facility: T4 U <br />Food Program Official Inspection Report <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 /> #26 Approved Thawing Methods <br />OBSERVATIONS: Observed a case of chicken thawing on a shelf under the sink. When thawing food, use one of the <br />following methods: thaw under cool running water. thaw in the refrigerator, thaw in the microwave or thaw during the cooking <br />process. Correct today. <br />CALCODE DESCRIPTION: Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity <br />to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1) <br /> #40 Proper Use and Storage of Wiping Cloths <br />OBSERVATIONS: The wiping cloth bucket has a sanitizing solution level of 0 ppm Cl. Correct to 100ppm Cl (minimum). <br />Corrected on site. <br />Observed the wiping cloths on counters. After using a wiping cloth, store in the sanitizing solution bucket. Correct today. <br />CALCODE DESCRIPTION: Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food <br />shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e)) <br />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 120 <br /> 100 <br />Linh V Vo March 31, 2024 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />3 door Everest -- 37.00º F calamari - out of oil -- 205.00º F <br />1 door Dukers -- 40.00º F 2 door Atosa prep -- 33.00º F <br />wings -- 172.00º F chicken - out of oil -- 206.00º F <br />taro -- 38.00º F 2 door Atosa -- 39.00º F <br />rice -- 164.00º F egg pudding -- 38.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0023292 PR0540752 SC001 05/03/2021 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD