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SAN J O + Q U I ` , Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: THE UPPER ROOM, 130 W ELEVENTH ST, TRACY 95376 <br /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:The area to the left of the stove has food debris. Clean today. <br /> The interior of the ice machine has build-up. Clean and sanitize the interior of the ice machine by 1 week. <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 /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:The floor in the kitchen (food prep/warewasing area)is starting to deteriorate. Look into replacing the <br /> floor in the kitchen. <br /> The floor in the kitchen (by cooking equipment) has loose floor tiles. Properly secure the floor tiles by 1 month. <br /> CALCODE DESCRIPTION: The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: expired Expiration Date: <br /> Warewash Chlorine(Cl): 200 ppm Heat: °F Water/Hot Water Ware Sink Temp: 130°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 110°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> shredded cheese--41.00°F sliced cheese--41.00°F <br /> mop sink--133.00°F salmon--38.00°F <br /> queso--171.00°F restoom hand sinks--100.00°F <br /> walk-in cooler--37.00°F mashed potatoes--180.00°F <br /> chicken--185.00°F 3 door keg @ bar(left side)--32.00°F <br /> 3 door Micromatic--36.00°F sliced tomatoes--40.00°F <br /> 3 door Bev Air prep--41.00°F <br /> NOTES <br /> wiping cloth buckets 200 ppm Quat/both Quat and Cl test strips are needed <br /> Facility has 2x50#+2x20#CO2 on site= 140#CO2 Per Brad, one 20#tank will be removed. <br /> Report typed up at the office 3:54pm-4:14pm <br /> No signature obtained <br /> FA0006572 PR0505144 SCO01 01/18/2022 <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 <br />