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S ` ` ! J O A Q U I t , =nvironmental Health Department Food Program Official Inspection Report Facility Name and Address: THE SANDWICH SPOT, 245 E ELEVENTH ST, TRACY 95376 #34 Warewashing Facilites Maintained OBSERVATIONS:Chlorine sanitizer test strips are not available. Obtain chlorine sanitizer test strips by 1 week. CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125) #40 Proper Use and Storage of Wiping Cloths OBSERVATIONS:There is no detectable sanitizer in the wiping cloth bucket. Maintain wiping cloths in a sanitizing solution of 100 ppm Cl or 200 ppm Quat(minimum). Correct today. Corrected on site: 100 ppm Cl CALCODE DESCRIPTION:Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizes (114135, 114185.1 114185.3(d-e)) #43 Toilet Facilites Clean/Supplied/Maintained OBSERVATIONS:The toilet room door is propped open. Maintain the toilet room door closed. Correct today. The toilet paper is not being stored in the dispenser.The roll in use is on top. Maintain the toilet paper in the dispenser. Correct today. CALCODE DESCRIPTION:Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons:in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276) OVERALL INSPECTION NOTES AND COMMENTS OBSERVATIONS Name on Food Safety Certificate: needed Expiration Date: Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F FOOD ITEM--LOCATION--TEMP°F--COMMENTS hand sinks--100.00°F 1 door Valpro--35.00°F 2 door True--41.00°F 2 door Atosa--33.00°F 2 door Valprep prep--38.00°F 3 door Atosa prep--37.00°F 2 door Valpro--37.00°F turkey--38.00°F salami--36.00°F 1 comp prep sink--120.00°F 2 door True prep--40.00°F sliced cheese--39.00°F NOTES FA0015442 PR0522659 SCO01 07/29/2021 EHD 16-23 Rev.09/16/2020 Page 2 of 3 Food Program OIR 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD