Laserfiche WebLink
Environmental Health Department <br />Time In: <br />11:11 am <br />10:37 am <br />Time Out: <br />Program Element: 1623 - RESTAURANT/BAR 1-20 SEATS <br />Telephone: (209) 607-8812 Owner/Operator: JAYAMANNE, DON JOSEPH <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 1918 W GRANT LINE RD, TRACY 95376 <br />Date: 10/21/2021Name of Facility: EUROSTAR CAFE <br />Food Program Official Inspection Report <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: The 5 year Food Safety Certificate for this location has expired. One person shall obtain the 5 year Food <br />Safety Certificate within 60 days. Once obtained, e-mail or text a copy to Kadeanne Linhares (klinhares@sjgov.org / <br />209-616-3025). <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 /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: The 2 door Atosa prep is 43F (food at this unit is also 43F). Maintain refrigeration and potentially <br />hazardous food at 41F 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 />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 /> 120 <br /> 100 <br />needed <br />OVERALL INSPECTION NOTES AND COMMENTS <br />ham -- 43.00º F 2 door Atosa prep -- 43.00º F <br />quiche -- 43.00º F havarti cheese -- 43.00º F <br />2 door True display -- 41.00º F 1 door Magic Chef -- 41.00º F <br />1 door Levella -- 45.00º F -- re-checked after unit was turned <br />down: 41F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0012588 PR0516381 SC001 10/21/2021 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD