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SAN JOAQUIN
<br /> Food Program Official Inspection Report
<br /> Facility Name and Address: BROTHERS BAKERY, 2324 EAST ST, TRACY 95376
<br /> #35 Equipment/Utensils Approved and in Good Repair
<br /> OBSERVATIONS:The 3 door prep table is not in use. Repair or remove equipment from the facility.
<br /> The 3 door Cold Tech prep table is not operating (ice baths are in use). Repair/replace equipment(or remove it from the
<br /> facility).
<br /> The hood and hood filters have grease build-up. De-grease, clean and sanitize by 2 weeks.
<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 /> #38 Approved/Sufficient Ventilation and Lighting
<br /> OBSERVATIONS:The exhaust hood is not functional this date. Repair the exhaust hood ASAP.
<br /> CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases,heat,grease, vapors and smoke and be approved by
<br /> the local building department. Canopy-type hoods shall extend 6"beyond all cooking equipment.All areas shall have sufficient ventilation
<br /> to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window,an air shaft, or a
<br /> light-switch activated exhaust fan,consistent with local building codes. (114149, 114149.1)Adequate lighting shall be provided in all areas
<br /> to facilitate cleaning and inspection.Light fixtures in areas where open food is stored, served,prepared,and where utensils are washed
<br /> shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
<br /> #41 Plumbing Maintained;Approved Back Flow Device
<br /> OBSERVATIONS:The water source to the hand sink at the back of the house is turned off. Maintain both hot and cold
<br /> water at the hand sink. Correct today.
<br /> CALCODE DESCRIPTION:The potable water supply shall be protected with a backflow or back siphonage protection device,as required
<br /> by applicable plumbing codes. (114192)All plumbing and plumbing fixtures shall be installed in compliance with local plumbing
<br /> ordinances, shall be maintained so as to prevent any contamination,and shall be kept clean,fully operative,and in good repair. Any hose
<br /> used for conveying potable water shall be of approved materials,labeled,properly stored,and used for no other purpose. (114171,
<br /> 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
<br /> OVERALL INSPECTION NOTES AND COMMENTS
<br /> OBSERVATIONS
<br /> Name on Food Safety Certificate: needed Expiration Date:
<br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: °F
<br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: °F
<br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS
<br /> hot water at 3 comp--56.00°F ham steaks--191.00°F
<br /> chorizo--155.00°F restroom hand sink hot water--66.00°F
<br /> 3 door True(by cooking equipment)--41.00°F asada--137.00°F
<br /> walk-in cooler--41.00°F 3 door True(by chest freezers)--41.00°F
<br /> 2 door Maximum--41.00°F beans--156.00°F
<br /> FA0003056 PRO161184 SCO01 12/27/2021
<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
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