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°• Environmental Health Department
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<br /> Food Program Official Inspection Report
<br /> Name of Facility: THE STATION ON CENTRAL LLC Date: 09/01/2021
<br /> Address: 600 N CENTRAL AVE, TRACY 95376
<br /> Owner/Operator: THE STATION ON CENTRAL LLC Telephone: (209)321-5434
<br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS
<br /> Inspection Type: INSPECTION/REINSPECTION (Chargeable)
<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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR
<br /> OBSERVATIONS:The sanitizer level of the dish machine in the kitchen is 0 ppm Cl (ran machine twice). The sanitizer level
<br /> at the final rinse must be 50ppm Cl (minimum). Correct today.
<br /> Manual warewashing must occur at the 3 comp sink using the wash-rinse-sanitize-air dry procedure.
<br /> Do not use the kitchen dish machine until the sanitizer level is at 50 ppm Cl (minimum).
<br /> The sanitizer bucket was empty.After the bucket was changed out,the machine was primed, and the machine run twice
<br /> moe,the sanitizer level is 50 ppm Cl at the final rinse.
<br /> RECOMMENDATION:test the dish machine daily to ensure the proper sanitizer level is present at the final rinse.
<br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097,
<br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141)
<br /> #35 Equipment/Utensils Approved and in Good Repair
<br /> OBSERVATIONS:The newly installed splash guard between the kitchen dish machine drain board and the 1 comp food
<br /> prep sink has metal and plastic tape.The plastic and metal tape is not smooth and cleanable. Install a proper splash guard
<br /> of smooth, cleanable, durable, non-absorbent material 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 /> OVERALL INSPECTION NOTES AND COMMENTS
<br /> OBSERVATIONS
<br /> Name on Food Safety Certificate: Expiration Date:
<br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: °F
<br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: °F
<br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS
<br /> FA0012494 PR0516183 SC333 09/01/2021
<br /> EHD 16-23 Rev.09/16/2020 Page 1 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
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