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Environmental Health Department <br />Time In: <br />12:09 pm <br />11:30 am <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: (209) 831-9858 Owner/Operator: SANDOVAL, LOUISE & FORNI, JASMINE <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 2229 TRACY BLVD, TRACY 95376 <br />Date: 01/04/2022Name of Facility: 80 PERCENT WHAT YOU EAT <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 Food Handler Card of one person working today is expired. Renew the 3 year Food Handler Card <br />within 30 days. Maintain current copies on site and accessible. <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: <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 /> 200 <br /> 120 <br /> 100 <br />Louise Sandoval April 09, 2023 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />ground turkey -- 35.00º F shrimp - cooked -- 166.00º F <br />cauliflower -- 35.00º F restroom hand sinsk -- 100.00º F <br />2 door True - lowboy -- 36.00º F 2 door Silver King prep -- 52.00º F -- pineapple at this unit is 45F / <br />no other potentially hazardous food in this unit <br />2 door True - meal prep -- 40.00º F 2 door Avantco prep -- 37.00º F <br />shredded cheese -- 37.00º F 1 door Kratos prep -- 37.00º F <br />2 door True - produce -- 41.00º F 1 door M3 -- 40.00º F <br />1 comp prep sink -- 120.00º F chicken at hot hold -- 137.00º F <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 />FA0004595 PR0500086 SC001 01/04/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD