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SAN <br /> J Hl O + Q U I ` ,'�IVI Environmental Health Department <br /> 4 <br /> Food Program Official Inspection Report <br /> Facility Name and Address: PURGATORY CRAFT BEER AND WHISKEY, 31 W TENTH ST,TRACY 95376 <br /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:The 1 door reach-in in the kitchen has a broken exterior glass door(dual pane glass door/interior glass <br /> is still intact). Clean off the door gasket of the unit today. <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 /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:A wiping cloth bucket is not set up in the kitchen. Maintain wiping cloths in a bucket with a sanitizing <br /> solution of 100 ppm Cl or 200 ppm Quat(minimum). Correct today. <br /> The wiping cloth bucket at the bar lacks any detectable sanitizer. Correct to 100 ppm Cl or 200 ppm Quat(minimum). <br /> Correct today. Corrected on site to 200 ppm Cl. <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: needed Expiration Date: <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 150°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 130°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> restroom hand sink--100.00°F walk-in cooler--41.00°F <br /> 2 door True in storage room("other side")--44.00°F--wine only 1 door reach-in--41.00°F <br /> pork--147.00°F diced chicken at 2 door True prep--441.00°F <br /> 2 door keg at bar--38.00°F olives at 2 door True prep--44.00°F <br /> brisket--169.00°F hard boiled egg at 2 door True prep--46.00°F <br /> chicken-cooling--126.00°F 2 door True prep(air temp)--46.00°F <br /> 1 door reach-in at bar--41.00°F <br /> NOTES <br /> bar dish machine 100 ppm Cl/CI test strips are available <br /> Report typed up at the office 4:18pm-4:35pm <br /> No signature obtained <br /> FA0022235 PR0538729 SCO01 02/03/2022 <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 />