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ur I Environmental Health Department <br /> 41 t: SAN-6-JOAQU <br /> C(--)LJ ( Y Time In: 1020 am <br /> Time Out: 10:45 am <br /> r'�JFOSx'tYY Greotness grows here. <br /> Food Program Service Request Inspection Report <br /> Name of Facility: REDBRIDGE GENERAL STORE Date: 08/24/2021 <br /> Address: 2995 REDBRIDGE RD ,TRACY 95377 <br /> Requestor: STEPHANIE VORESS, REDBRIDGE GENERAL STORE Telephone: (209)914-8242 <br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0084121 <br /> Inspection Type: 061 -CONSULTATION <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Owner/operator must take a food safety class/exam within 60 days of the date the permit is issued and <br /> provide this department with a copy of the certificate. <br /> CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br /> assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an <br /> employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, <br /> 2011 shall obtain a Food Handler Card within 30 days(113948). <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: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> No Temperature Data Collected <br /> NOTES <br /> Following equipment will be repaired.the refrigerators must maintain 41 F or below in all the potentially hazardous foods. <br /> Prep table <br /> Undercounter beverage air <br /> True freezer <br /> Ice machine <br /> These equipment ok <br /> True 39 <br /> Continental cooler 36 <br /> Hot water 121 <br /> Ice cream freezer 0 <br /> Ok to issue a permit. Obtain a permit prior to operating the business. <br /> PE 1623 <br /> FA0013747 SR0084121 SC061 08/24/2021 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program Service Request Inspection Report <br />