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Environmental Health Department <br />Time In: <br />11:31 am <br />10:25 am <br />Time Out: <br />Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <br />Telephone: (209) 835-1500 Owner/Operator: SUTTER VALLEY HOSPITALS <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 1420 N Tracy Blvd, TRACY 95376 <br />Date: 02/07/2022Name of Facility: Sutter Valley Hospitals dba Sutter Tracy Community Hospital <br />Food Program Official Inspection Report <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 /> #40 Proper Use and Storage of Wiping Cloths <br />OBSERVATIONS: The wiping cloth bucket at the Cafe is 170ppm DDBSA. INcrease sanitizer level to 272 ppm DDBSA <br />(minimum). <br />Corrected on site. <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 />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 160 120 <br /> 100 <br />Mitch Davenport February 16, 2022 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />Ref # 41 -- 39.00º F turkey -- 40.00º F <br />sliced tomatoo -- 40.00º F Ref # 45 -- 40.00º F <br />pureed soup -- 190.00º F Ref # 43 -- 40.00º F <br />soup -- 177.00º F Ref # 36 -- 41.00º F <br />swiss cheese -- 40.00º F turkey tetrazini -- 199.00º F <br />Ref # 34 -- 32.00º F mashed potatoes -- 164.00º F <br />employee restroom hand sink -- 100.00º F chicken strips -- 179.00º F <br />Ref # 23 -- 33.00º F Ref # 37 -- 30.00º F <br />tortellini -- 153.00º F Ref # 32 (walk-in) -- 40.00º F <br />Ref # 35 -- 39.00º F Ref # 75 -- 33.00º F <br />1 door Naked QBD -- 35.00º F rice -- 186.00º F <br />stuffed bell pepper -- 157.00º F KIT 052 (Halo hot hold cabinet) -- 179.00º F <br />meatloaf -- 146.00º F veggie burger -- 155.00º F <br />Ref # 39 -- 10.00º F Ref # 38 -- 41.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0002562 PR0161478 SC001 02/07/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD