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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> 7fa�p[r+85S grows here. Time In: 9.52 am <br /> Time Out: 11:00 am <br /> Food Program Official Inspection Report <br /> Name of Facility: TOMMYS CAFE Date: 09/28/2022 <br /> Address: 7407 PACIFIC AVE, STOCKTON 95207 <br /> Owner/Operator: NGUYEN, TOMMY Telephone: <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 10/26/2022 <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:The dishwasher is currently not sanitizing a minimum chlorine concentration of 50 Parts Per Million <br /> (PPM). Discontinue use until it has been repaired. Manually sanitize dishes and utensils with 100 PPM chlorine for 30 <br /> seconds for proper sanitation. <br /> Observed build-up on the ice baffle inside the ice machine. Clean and sanitize to prevent contamination of ice. Correct <br /> today. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) <br /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:The hand sink in the ware washing area was blocked with tubs on top of the sink making it inaccessible. <br /> Maintain hand sinks free of obstructions for proper hand washing. Correct today. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(0) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The M3 two door reach-in cooler was observed at 45 F. Adjust unit so that it maintains food at 41 F or <br /> below. Correct today. <br /> A sausage link was observed at 46 F inside the prep top cooler at the cook's line. Adjust unit so that food is maintained at <br /> 41 For 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 /> FA0002606 PRO160128 SCO01 09/28/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 4 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD <br />