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°• Environmental Health Department <br /> �. �J r� SHAWN <br /> t 7Y - L. <br /> Y <br /> ttlir_ ' COUNTY <br /> Greolness grows here, Time In: 10.30 am <br /> Time Out: 11:24 am <br /> Food Program Official Inspection Report <br /> Name of Facility: TOWN &COUNTRY CAFE Date: 01/18/2022 <br /> Address: 27 W TENTH ST,TRACY 95376 <br /> Owner/Operator: TROTTER, MIKE&CLAUDIA Telephone: (209)629-2106 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 02/01/2022 <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 /> #5 Hands Clean/Properly Washed/Proper Glove Use MAJOR <br /> OBSERVATIONS:Observed an employee adjust her mask several times and touch her hair. Employee did not wash her <br /> hands before going back to food preparation. Re-educate employees on proper hand washing techniques and frequencies. <br /> Correct today. <br /> CALCODE DESCRIPTION:Employees are required to wash their hands:before beginning work before handling food/equipment/ <br /> utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready <br /> to eat foods,after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, <br /> 113961, 113968, 113973(b-0) <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:The dishmachine is not dispensing sanitizer at the final rinse. The machine was run three times: <br /> 0-10ppm Cl each time. Discontinue the use of the dish machine until it dispenses 50ppm Cl (minimum)at the final rinse. <br /> Use the 3-comp sink for warewashing using the manual warewashing procedure:wash, rinse, sanitize <br /> and air dry.The proper procedure was explained to employees. <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 /> #4 Employee Eating,Tasting, Drinking or Tobacco Use <br /> OBSERVATIONS:Observed an employee eating while portioning out food. Ensure employees are eating in an area not <br /> designated as a food prep area. Correct today. <br /> CALCODE DESCRIPTION:No employees shall eat, drink, or smoke in any work area. (113977) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The egg/milk/cinnamon mixture for french toast is 49F. reduce the temperature of this food to 41 F or <br /> below. Correct today. <br /> More ice added to ice bath. <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 /> FA0015258 PR0522423 SCO01 01/18/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 1 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 />