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Environmental Health Department <br />Facility Name and Address: FOOD MAXX #490, 1950 W ELEVENTH ST, TRACY 95376 <br />Food Program Official Inspection Report <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 /> 200 <br /> 120 <br /> 100 <br />needed <br />OVERALL INSPECTION NOTES AND COMMENTS <br />ham -- 46.00º F -- air temp of unit / product temp 40F beef -- 27.00º F <br />Bakery walk-in cooler -- 40.00º F yogurt drinks -- 40.00º F <br />kombucha / Naed juices -- 37.00º F Meat walk-in cooler -- 35.00º F <br />Produce walk-in cooler -- 41.00º F meat coffin -- 30.00º F <br />Dairy walk-in cooler -- 41.00º F herbs -- 41.00º F <br />coffee creamer / sour cream -- 41.00º F cut fruit -- 41.00º F <br />restroom hand sink -- 100.00º F margarine -- 35.00º F <br />deli coffi -- 30.00º F 3-comp sinks (bakery, meat, produce) -- 130.00º F <br />block cheese -- 46.00º F -- air temp of unit / product temp 40F refrigerator biscuits -- 41.00º F <br />bacon -- 41.00º F salsa/cream cheese -- 40.00º F <br />ribs -- 34.00º F hummus -- 37.00º F <br />poultry -- 36.00º F rotisserie chicken at hot hold -- 143.00º F -- 143-165F range <br />dairy coffin -- 40.00º F cake display -- 39.00º F <br />butter -- 39.00º F bagged salad -- 41.00º F <br />Lunchables -- 41.00º F deli meat -- 40.00º F <br />pork/seafood -- 30.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />quat sanitizer and test strips are available <br />seafood tags - OK <br />infant formula & baby food - OK <br />Provide a copy of the service report / invoice and photos of correction to Kadeanne Linhares by e-mail or text <br />(klinhares@sjgov.org / 209-616-3025) ASAP. <br />No signature obtained / COVID-19 <br />Report typed up at the office 4:14p-4:33p <br />The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br />Safety Code. If a reinspection is required, fees will be assessed at the current hourly rate. <br />Received by: Name and Title: <br />EH Specialist:Phone:(209) 616-3025 <br />Discussed w/ Chris Dodd, ASM <br />KADEANNE LINHARES <br />Page 2 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0002980 PR0163321 SC001 05/26/2021 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD