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SAN <br /> J O A Q U I t , Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: CHILIS GRILL& BAR#1303, 2030 W GRANT LINE RD, TRACY 95377 <br /> #36 Equipment/Utensils/Linens: Proper Storage/Use <br /> OBSERVATIONS:The 3 nitrogen cylinders are not chained. Properly chain to a sturdy object today. <br /> CALCODE DESCRIPTION:All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from <br /> food and food-contact surfaces. (114185.3- 114185.4) Utensils and equipment shall be handled and stored so as to be protected from <br /> contamination. (114074-114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Wiping cloth buckets are not set up in the kitchen. Maintain wiping cloths in a sanitizing solution in <br /> between uses. Correct today. <br /> CALCODE DESCRIPTION:Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Justin Lomeli Expiration Date: May 27,2025 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 2 door keg at bar--40.00°F 3 door Delfield-salad--40.00°F <br /> chicken picante--35.00°F bone-in wings--46.00°F <br /> 1 door Delfield-wings--41.00°F 1 door Delfield--40.00°F <br /> back of house hand sink water--88.00°F pico de gallo--35.00°F <br /> sliced tomatoes--38.00°F Maggiano's 2 drawer prep--41.00°F <br /> mashed potatoes--167.00°F steak--159.00°F <br /> 2 door Delfield-left--39.00°F coleslaw--30.00°F <br /> raw chicken--37.00°F 2 door Delfield-right--39.00°F <br /> 1 door Delfield(guac&salsa)--38.00°F soup--161.00°F <br /> shredded cheese @ Maggiano's--34.00°F ranch dressing at 1 door Delfield(salad)--46.00°F--food from <br /> this unit moved to a different unit. <br /> chicken dredge/batter--35.00°F bar 3 comp sink--93.00°F--re-checked at 100F <br /> sliced cheese--41.00°F hand sink at far left of kitchen(by chem storage room)--89.00°F <br /> 1 door Delfield-salad--49.00°F boneless wings-at fryer basket--174.00°F <br /> chili--144.00°F mashed black beans--35.00°F <br /> walk-in cooler--40.00°F 2 door prep at fry side--41.00°F <br /> 2 door GlassTender at bar--38.00°F raw steak--37.00°F <br /> 1 door/2 drawer--41.00°F <br /> NOTES <br /> FA0018261 PR0526959 SCO01 01/31/2022 <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 />