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SAN <br /> J O A Q U I t , Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: THE STATION ON CENTRAL LLC, 600 N CENTRAL AVE,TRACY 95376 <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The two 2-door food prep refrigeration units are 44-46F. Food in these units is 44-46F(see itemized <br /> temps at inspection notes section). Maintain refrigeration and cold food at 41 F or 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 /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS: Install a 6" (minimum height from back edge to front edge)splash guard between the kitchen dish <br /> machine drain board and the 1 comp food prep sink. Correct by 2 weeks. <br /> This was a condition at the consultation prior to opening. <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: Michael Speer Expiration Date:August 20,2025 <br /> Warewash Chlorine(Cl): 25 ppm Heat: °F Water/Hot Water Ware Sink Temp: 127°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> corn--180.00°F walk-in: kegs--48.00°F--no Potentially Hazardous Food(PHF) <br /> chili at hot hold 110.00°F ribs--194.00°F <br /> 3 door Bev Air--33.00°F 2 door Victory--41.00°F <br /> chicken--152.00°F tri-tip--207.00°F <br /> 2 door Dukers--41.00°F 2 door Everest prep(salad)-air temp 46.00°F <br /> 2 door Enhanced prep-air temp--44.00°F restroom hand sinks--100.00°F <br /> Arctic Air:salad dressing--40.00°F potato salad at 2 door enhanced prep 44.00°F <br /> side station 3-comp--135.00°F shredded cheese at 2 door Everest prep--46.00°F <br /> 1 comp prep sink--128.00°F ground beef--184.00°F <br /> chili--110.00°F--Still re-heating/re-heat to 135Fr(minimum) pasta salad at 2 door Enhanced prep--45.00°F <br /> prior to service to customers <br /> bar 3 comp sink--121.00°F bar 3 door True--34.00°F <br /> goat cheese at 2 door Everest prep--46.00°F walk-in:meat--38.00°F <br /> NOTES <br /> FA0012494 PR0516183 SCO01 08/10/2021 <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 />