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Environmental Health Department <br />Time In: <br /> 2:11 pm <br /> 1:27 pm <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: (209) 914-7090 Owner/Operator: SHARMA, SANJIV & JOSEREEN <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 112 W TENTH ST, TRACY 95376 <br />Date: 03/08/2022Name of Facility: BARISTA'S COFFEE HOUSE <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 /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: The air temperature of the 1 door Bev Air is 51F (milk in this unit is 45F). Maintain unit at 41F or below. <br />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 /> #8 Use of Time as a Public Health Control <br />OBSERVATIONS: Per Manager, the croissant sandwiches and the ciabatta for paninis have only been out since noon. <br />When using time as a temperature control, maintain documentation (post-its, stickers, timers, a time and temp log). Food <br />shall be discarded after 4 hours if unsold. <br />CALCODE DESCRIPTION: When time only, rather than time and temperature is used as a public health control, records and <br />documentation must be maintained (114000) <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 /> 100 123 <br /> 100 <br />Chayah Sharma April 09, 2023 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />milk at 1 door Bev Air -- 45.00º F ham -- 41.00º F <br />mop sink -- 135.00º F ham and cheese croissants -- 47.00º F -- Time as a temperature <br />control <br />1 door Atosa prep -- 35.00º F 1 door Bev Air - air temp -- 51.00º F -- in defrost? <br />2 door reach-in at rear counter -- 37.00º F 2 door reach-in at panini press - air temperature -- 55.00º F <br />sliced cheese -- 41.00º F restroom hand sink -- 100.00º F <br />3 door Continental -- 40.00º F meat and cheese ciabatta sandwich -- 55.00º F -- Time as a <br />temperature control <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 />FA0013342 PR0517327 SC001 03/08/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD