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°• Environmental Health Department <br /> �. �J r� SHAWN <br /> t 7Y - L. <br /> Y <br /> ttlir_ ' COUNTY <br /> Gireotr+ess grows here, Time In: 11:54 am <br /> Time Out: 12:06 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: TOWN &COUNTRY CAFE Date: 02/03/2022 <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: INSPECTION/REINSPECTION (Chargeable) Reinspection on or after: 02/17/2022 <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 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 /> Observed service report from AutoChlor(dated 1-18-22)-service tech arrived following the routine inspection.Tech <br /> measured 100ppm Cl and states no issues. <br /> Provide a copy of a service report from your dish machine service person dated 2-3-22 or later to prevent an additional <br /> chargeable re-inspection. <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The egg/milk/cinnamon mixture for french toast is 44F. Reduce the temperature of this food to 41 F or <br /> 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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: 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 /> liquid egg for french toast--44.00°F <br /> FA0015258 PR0522423 SC333 02/03/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 2 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 />