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Environmental Health Department <br />Time In: <br />11:53 am <br />11:05 am <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: (209) 612-1625 Owner/Operator: JOHN OH <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 49 W TENTH St, TRACY 95376 <br />Date: 02/03/2022Name of Facility: THE COMMONS <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br />OBSERVATIONS: The dish machines in the kitchen is not dispensing any sanitizer. Machine was run twice (0 ppm Cl / 0 <br />ppm Cl). <br />Do not use this machine until the sanitizer level detected at the final rinse is 50 ppm Cl (minimum). <br />All dishes, utensils, & equipment shall be manually washed at the 3-comp sink using the wash-rinse-sanitize-air dry <br />procedure). <br />Corrected on site to 50 ppm Cl @ kitchen machine. <br />CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(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 /> #34 Warewashing Facilites Maintained <br />OBSERVATIONS: Chlorine sanitizer test strips are needed. Obtain chlorine sanitizer test strips by 1 week. <br />Ordered on site. <br />CALCODE DESCRIPTION: Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br />materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br />114101.1, 114101.2, 114103, 114107, 114125) <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 /> 50 120 <br /> 100 <br />John Oh September 24, 2025 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0022302 PR0538827 SC001 02/03/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD